Back to 6 servings 1.25 cups warm water, about 100 to 110°F (38 to 43°C) 0.25 cup milk, whole, at room temperature 0.5 teaspoon active dry yeast 0.5 teaspoon sugar 1 teaspoon fine salt 4 cups all-purpose or bread flour, plus a little more as needed 0.5 teaspoon fenugreek leaves (shoptsa) or cumin seeds, optional olive or vegetable oil, for the bowl, the loaf and the top
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1 Step 1: Combine the warm water, milk, sugar and yeast in a large bowl. Let stand about 10 minutes until foamy.2 Step 2: Stir in the salt, then mix in the flour a cup at a time until a shaggy dough forms.3 Step 3: Knead on a clean, lightly floured surface about 5 to 8 minutes until the dough is smooth and elastic, adding flour only as needed.4 Step 4: Oil a clean bowl, add the dough and turn to coat. Cover and let rise in a warm spot, such as a turned-off oven, until doubled, about 45 minutes.5 Step 5: Deflate the risen dough with your fist and flatten it into a circle about 10 inches across. Coat the surface with oil, then scatter on the fenugreek leaves or cumin seeds if you're using them.6 Step 6: Roll the round into a cylinder, like a cinnamon roll, then coil it into a flat spiral. Cover and rest 10 minutes while the oven preheats.7 Step 7: Bake for 30 minutes until the top begins to turn golden brown. Carefully flip the loaf and bake another 10 minutes until the other side is golden.8 Step 8: Cool on a rack for at least 15 minutes, then slice to show the spiral interior.getsaucepan.com/r/e5107983-6c00-5c1e-85f8-c90e9dba8837
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