Khaliat Nahal aka Kahliat al Nahal is a Middle Eastern bread which gets its name due to its bee hive appearance. These honeycomb buns are baked close to each other in a round pan to achieve the pattern. During the fasting period of Ramdan month, these Bee’s Hive buns are served during the “Iftar”, the evening meal in the Muslim communities when they break the day long fast. As these buns are also like pull apart buns, it can be easily served to oneself as well.
Traditionally, while a small piece of plain cream cheese is used as a filling, I have used the chick peas from the Sundal. You can also make a filling made with crumbled paneer. Though I wanted to make the buns with sweet filling, everyone at home prefers savory bread especially when its stuffed.
Khaliat Nahal (Honeycomb Buns or Bee's Hive Buns Recipe)
Prep time: 15 mins | Cook time: 25 mins | Makes: 18 buns
Cuisine: Middle Eastern | Category: Main
For the Buns:
For the Savory Filling:
- All purpose flour – 2 cups
- Milk – 1 cup
- Instant Yeast - 1 1/2 tsp
- Sugar – 1 tsp
- Salt – 3/4 tsp
- Butter – 40 gms
- Milk – 2 tbsp (for brushing the top)
- White sesame seeds – 3 tsp (to sprinkle on top)
- Melt butter and let it come to temperature. Heat milk to lukewarm temperature in a bowl, add sugar, yeast and let it sit for 5 minutes.
- In a mixing bowl put 2 cups flour, salt, mix well. Add melted butter and mix with finger tips till it resembles bread crumbs.
- Add the milk mixture and start kneading till you get a soft elastic dough. Add the remaining 1/2 cup flour and knead more till it reaches the bread dough consistency.
- Shape the dough into a ball and place it in a well oiled bowl and turn it to coat completely with oil. Cover the bowl with a damp cloth and let it rest till the dough doubles in volume, for about an hour or so.
- Transfer the dough to a clean work surface, divide the dough into half. While we work on one half, keep the other half covered. Roll each dough piece into a rope, about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces.
- Take each piece and flatten it between your palm. Place 1/2 tsp of the filling in the center. Bring the edges together and pinch it closed. Roll between your palms gently to make a smooth ball.
- I used my cookie plate and arranged the balls in concentric circles resembling a bee hive on the plate.
- Cover with a towel or invert a large plate over the balls and let it rise for 30-40 minutes.
- Before baking brush the top with milk and sprinkle the sesame seeds on top.
- Bake at 180 C (350 F) for 25 minutes until the top to golden brown. Let it cool on a wire rack. Tastes best when served warm.
To make Filling:
- Take 2 tbsp of cooked chickpeas and mash it well.
- Heat oil in a pan. Add chopped onion and sauté till pink. Add ginger garlic paste, tomato sauce, spice powders, salt, mashed chickpeas, cooked chickpeas, 2 tbsp water and let it cook over low flame till it becomes dry.
- This bread can be stuffed with a sweet filling also. You can refer to this coconut rolls for the stuffing.
- You can also use this potato savory stuffing if you do not wish to use chickpeas.
Labels: Breads, Breakfast Recipes, Eggless Baking, Microwave Convectional Recipes, Snacks, Yeast