1kg. village flour
½ cup olive oil
½ cup yeast
1 tsp salt
1 tsp mastic
1 tsp mahleb
1 pinch nutmeg
2 1/3 cup water
In a bowl, put 2 cups of water and dissolve the yeast. Put the flour in a large bowl and add the salt, mastic, mahleb and nutmeg and then stir. Put olive oil, subsequently add the mixture to the yeast (gradually) and knead. Add more water- if necessary- continue kneading until you have a fluffy dough. You better put the dough on your workbench and knead for approximately 6-7 minutes.
Place the dough in the bowl, cover it with a plastic food cover film and then cover with a blanket. Place in a warm place and allow the dough to rise for 1½ hours.
Divide dough into 3 parts and form your buns.
Make a big stick, cut it obliquely and place it around a dough bun. Spread with sesame and put it in a non-stick baking pan. If you give your buns a loaf shape, then scratch them 2-3 times with a knife. Cover them with a towel and let them rest for 1 to 1½ hours. Bake in a preheated oven to 180 ° C for 35-40 minutes.