Ingredients:

• 300 g – white bread flour
• 1.5 tsp – dried Yeast
• 1/2 tsp – salt
• 1 tsp – Sugar
• 1 cup – Watermelon rind chopped
• 120 ml – water about
• 1 tsp – Olive oil
• For the topping( optional): 1 tbsp – sesame seeds
• 1/2 tbsp – Nigella seeds
• 50 g – plain flour
• 25 g – Butter

Method:

1. Take the inner part of water melon along with the skin, wash well, puree it with the amount of water suggested in the ingredients.
2. Boil the puree in a pan, until it’s it becomes hot.
3. Combine all the dough ingredients in a large bowl, pour the warm puree and knead together to make a soft dough, cover with a cling film and leave it in a warm place to rise for about 1 hour or until doubled in size.
4. When the dough has risen punch the air back, roll it out into a circle, cover it and leave it in a warm place for another 30 minutes.
5. Preheat the oven to 200 degree Celsius.
6. Take the rolled out dough, to make a football pattern, draw a pentagon in the middle and around the pentagon, draw hexagon, repeat this, sprinkle the pentagon with nigella seeds and hexagon with sesame seeds.
7. To make the layers more visible, mix the butter and flour together until it resembles like bread crumbs, then add just enough water to make it like a paste, fill the paste in a piping bag and pipe it in the layers.
8. Bake the bread in e preheated oven for 30 to 40 minutes.
9. Transfer it to a wire rack to cool.
10. Serving suggestion: Serve the bread while it is still warm with salad and curries or serve slices of bread with salad, meat and cheese like a burger or sandwich.
11. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz