Instructions

1. Preparing the dough

   In a deep bowl, mix the whole wheat flour with salt and gradually add warm water while whisking until you get a soft, semi-liquid batter resembling the texture of thick cake batter. · 3 min
2. Baking the bread disc

   Heat a griddle or non-stick pan over medium heat and grease it with a little ghee, then pour the batter and spread it to form a thick disc, leaving it until it cooks and browns from the bottom. · 10 min
3. Finishing the baking

   Flip the bread disc to the other side and leave it until it is fully cooked and completely browned, then remove it from the heat immediately while hot. · 8 min
4. Kneading the Arika

   Tear the hot bread into pieces and place it in a heat-resistant bag or food processor with the dates and two tablespoons of local ghee, then knead the mixture well until blended, soft, and cohesive. · 4 min
5. Shaping and serving

   Place the Arika in a serving dish, make a well in the center, pour the remaining hot local ghee and honey into it, garnish the edges with black seed, and serve hot. · 2 min

Nutrition / serving

Chef's tips