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Honeycomb bread served on a plate, with one bread ball cut in half to reveal a stuffing of cream cheese. Small plate of nigella seeds is off to the top corner

Honeycomb Bread Stuffed with Cheese (Khaliat Nahl)

Ever tried Honeycomb Bread? It's delicious pillow-y soft bread balls that are stuffed with cream cheese, topped with crunchy sesame and nigella seeds, and then brushed with honey for a subtle sweetness. This recipe uses a 10 minute dough which makes this dish come together in no time!
Course Appetizer
Cuisine middle eastern
Keyword Honeycomb Bread, Khaleat Nahl
Prep Time 25 minutes
Cook Time 25 minutes
Servings 17


  • 2.5 cups flour divided into 1 cup and 1.5 cups, measured using a spoon and levelled off flat
  • 1 Tablespoon sugar
  • 1 Tablespoon instant yeast see notes
  • 1 cup warm water
  • 2 tablespoons plain yogurt
  • 1 teaspoon salt
  • ½ cup olive oil or any other vegetable oil
  • 120-150 g cream cheese preferably the block cheese so its easier to cut
  • 1 egg whisked at room temperature
  • ½ tablespoon sesame seeds
  • ½ tablespoon nigella seeds
  • ¼ cup honey


  • Start by preheating your oven to 375F
  • To make the 10 minute dough, mix together the warm water and yeast in a bowl and set aside for 2 minutes to proof
  • In a bowl, add 1 cup of the flour (not all of it), the water and yeast mixture, the yogurt, and the sugar. Mix together well, then cover with plastic wrap and set aside for 10 minutes
  • Meanwhile, cut the cream cheese into cubes. I used about 5-7 grams per dough ball but that is per preference
  • After 10 minutes, the mixture will look a bit bubbly. Add to it the rest of the flour (1.5 cups), the olive oil, and the salt and mix well using your spoon to bring the dough together
  • Then use your hands to knead the dough for a few minutes and bring it together. It will be a soft dough and slightly sticky (which will give us that fluffy texture) so you can use a bit of oil on your hands to handle it
  • Shape the dough into equal sized balls. I weighed out roughly 45g per dough ball using a kitchen scale, but you can eye this - see notes for sizes
  • Flatten the dough with your hands and place the cheese cube in the middle, then close up the dough
  • Place the stuffed dough balls in a greased and floured pan, ensuring you leave space around them as pictured. They will expand in the oven. I used 2 9-inch pans for 17 balls.
  • Brush the balls with the egg wash then sprinkle on the sesame seeds and nigella seeds
  • Bake for 25 minutes then broil the top for a few minutes until a deep golden brown
  • Brush them with the honey as soon as they're out of the oven and enjoy!



  • You can also use active dry yeast in the same way
  • 45g is the size of the balls in my photos and they're the biggest I'd recommend you go - they're a good size for one person to have 1-2. You can go smaller to make them more mini as well