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Fig ( Injeer) and Walnut ( Akhrot ) bread
¾ cup (6fl oz / 180 ml ) Lukewarm water (100°F/38°C)
¾ cup ( 6 fl oz / 180 ml) milk at room temperature
½ teaspoon active dry yeast
1 teaspoon sugar
1 ½ cups (7 ½ oz 235g) bread flour
3 tablespoon whole-wheat ( whole meal ) flour
1 ½ cup (8 oz / 250 g) dried figs stems removed coarsely chopped, and soaked in hot water for 1 hour
¾ cup (6fl oz / 180 ml ) Lukewarm water (100°F/38°C)
¾ cup ( 6 fl oz / 180 ml) milk at room temperature
½ teaspoon active dry yeast
1 teaspoon sugar
1 ½ cups (7 ½ oz 235g) bread flour
3 tablespoon whole-wheat ( whole meal ) flour
1 ½ cup (8 oz / 250 g) dried figs stems removed coarsely chopped, and soaked in hot water for 1 hour
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