Royal Masoub in the Only Correct Way 👑🍯🍌

Combine 1 cup of white flour, 1 cup of whole wheat flour, and 0.5 teaspoon of salt in a bowl.

Knead the flour mixture with water until a firm yet soft dough is formed that doesn't stick to the hands.

Coat the dough lightly with oil, cover it, and let it rest for 10 to 15 minutes, or up to an hour.

Divide the dough into two equal parts and roll it out using a mixture of oil and ghee, along with some extra flour for rolling.

Roll out the dough until it's very thin, then brush it generously with the oil and ghee mixture.

Fold the dough by bringing the edges toward the center and folding one side over the other, brushing with more oil and ghee mixture as needed.

Fold the dough into a square shape and flatten it out again, sprinkling flour as needed to achieve the desired thickness.

Cook the bread on a griddle or large pan, flipping it as needed, using a spatula if necessary.

Once the bread reaches a certain stage, let it cool slightly if planning to freeze it, then cover and store in the freezer.

To fully cook the bread, press it gently with a wooden tool to achieve a golden color, adjusting the heat as necessary.

Break the hot bread into small pieces using a food processor.

Mix together 2 bananas, 3 to 4 tablespoons of milk, and 170 grams of cream, saving half of the cream for garnishing.

Pour the banana and cream mixture over the broken bread.

Top the masoub with the remaining cream and drizzle with pure cedar honey.

Equipment Needed

Dietary

Allergens