Khaliat al Nahl, or “Beehive Bread,” is one of those recipes that’s just as stunning to look at as it is to eat.
The name comes from the way the golden rolls bake together, forming a beautiful honeycomb pattern in the pan. Each roll is soft, pillowy, and filled—traditionally with cream cheese—before being brushed with a glossy honey glaze that makes every bite the perfect balance of savory and sweet. Though this bread has its roots in Yemen, it’s loved all across the Middle East, with each region putting its own little spin on it. You’ll often find it on Ramadan tables, where its tender, slightly sweet rolls are shared with family and friends after a day of fasting. To me, it’s the kind of bread that feels both festive and comforting, the kind you pull apart and enjoy together, warm from the oven.
Yemeni Honeycomb Bread / Khaliat al Nahl
Ingredients
- ¾ cup full-fat milk, lukewarm
- 2 tablespoons neutral flavored oil
- 2 tablespoons granulated sugar
- 2 teaspoons active dry or instant yeast
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ounces cream cheese, cold
Topping
- 1 large egg
- 1 tablespoon whole or reduced-fat milk
- ½ teaspoon sesame seeds
- ¼ teaspoon nigella seeds
- ¼ cup honey
Instructions
Prepare Dough
-
In a large bowl, stir together milk, oil, sugar, and yeast and set aside until slightly foamy, about 5 minutes.
-
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
-
Add flour mixture to milk and yeast mixture and mix on low speed until a cohesive dough is formed. Increase speed to medium and knead until smooth (the dough may still be a bit tacky), about 5 minutes. Transfer dough to a greased bowl, cover, and set aside until doubled, about 1 to 1½ hours.
-
Preheat oven to 350°F and set aside a greased 9-inch round cake pan.
-
Once the dough has doubled, gently deflate and transfer it to a lightly oiled surface. Divide the dough into 20 to 24 pieces, and cut cream cheese into the same number of pieces.
-
Gently flatten each piece of dough, place a piece of cream cheese in the center, then gather the ends and pinch the seams shut. Gently roll into a smooth ball, then place on the prepared cake pan (seam-side down). Repeat with remaining dough, placing in a honeycomb pattern and making sure to leave space to allow for the dough to rise.
-
Lightly cover the pan and allow the dough to rise until lightly puffed, about 30 minutes.
Prepare Topping
-
In a small bowl, whisk together egg and milk. Gently brush the tops of the risen dough balls with the prepared egg wash and sprinkle with sesame and nigella seeds.
-
Bake until puffed and golden, about 22 to 27 minutes. Remove from the oven and immediately drizzle honey over the top.
Made this for sehri and it turned out so delicious! Perfectly soft and tasted just as good reheated. Drizzled mine with condensed milk and a bit of honey for extra sweetness!
Great recipe and easy to follow!
This makes me so happy! Thank you so much!