Honeycomb Bread (Khaliat Alnahl)

Name: Honeycomb Bread (Khaliat Alnahl)
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 30-35
Ingredients: 2 1/3 cup flour; 1/4 cup butter; 2 tbsp olive oil; 3/4 cup milk; 1/4 cup water; 1 tbsp yeast; 1 tbsp sugar; 1/2 tsp salt; 1 egg; 8 ounce cream cheese block

by Sarah’s Kitchen

30-35 Balls

1 hr 10 min

Khaliat Alnahl, or "Honeycomb Bread," is a popular Middle Eastern bread known for its soft texture, golden crust, and honey-glazed finish. Its name comes from its beehive-like arrangement, where small, pillow-y rolls are baked together in a circular pan. Each roll is traditionally stuffed with cream cheese, creating a delightful contrast between the slightly sweet dough and the rich, tangy filling. Once baked, the bread is brushed with warm honey, adding a glossy sheen and subtle sweetness that enhances its flavor. This bread is perfect for sharing, making it a favorite for family gatherings, special occasions, or teatime. The combination of fluffy bread, creamy filling, and sweet glaze makes every bite irresistible. Though it looks intricate, Khaliat Alnahl is surprisingly simple to make and well worth the effort. Whether enjoyed warm or at room temperature, this honeycomb bread is a delicious treat that’s sure to impress! Pair it with a cup of tea or coffee for the perfect indulgence.

Pair with honey or condensed milk for the perfect flavor combo!

Honeycomb Bread (Khaliat Alnahl)

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Recipe details

Yield 30-35 Balls
Time spent: Prep time: 45 Minutes Cook time: 25 Minutes Total time: 1 hr 10 min

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Instructions

In a small bowl, stir together warm milk, water, sugar and active dry yeast and let sit about 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt.
Add the butter, olive oil, and the activated yeast mixture.
Knead the dough for about 8–10 minutes until it becomes soft and elastic. If it's too sticky, add a little more flour.
Cover the dough with a clean towel and let it rest in a warm place for 30-45 minutes or until doubled in size.
Once the dough has risen, punch it down and divide it into small equal pieces (about 30-35).
Flatten each piece and place a cube of cream cheese in the center.
Seal the dough around the filling, rolling it into a smooth ball.
Grease a round baking pan and arrange the stuffed dough balls in a circular pattern, placing them close together but not touching.
Cover and let them rest for another 30 minutes until slightly puffy.
Preheat the oven to 350°F (175°C).
Brush the tops of the dough balls with egg wash for a golden finish.
Bake for 20–25 minutes, or until golden brown.

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