I tend to go through phases in regards to my breakfasts. While not everyday is an egg and toast kind of day, we somehow eat what each one wants on weekdays, then gather for a more opulent breakfast on weekends. Examples of weekday breakfasts range from cheese-zaatar toast to green monster smoothie. Weekend breakfasts are likely to included fried tomato and maybe even thareed bagilla. These little bran bread discs remind me of the lembas bread the elves give to the hobbits for their journey. Despite its lightness, it packs major nutrition in just a few bites. The bread can be stacked in a freezer bag and frozen, then taken directly out of the freezer and toasted just before consumption. Excellent toppings would included either a boiled egg, cream cheese, any kind of cheese, or lebna and zaatar (my favorite).
1 cup whole wheat flour
2 cups bran
1 Tbsp nigella black seeds
1 tsp salt
2 tsp sugar
1 1/2 tsp yeast
3 cups lukewarm water
Mix all the ingredients (it will appear liquidy like a sludge), cover, and set aside for about an hour. It will not rise much.
Preheat oven to 450F.
Drop the mixture by tablespoon onto a lined baking sheet, flatten slightly with the back of the spoon to roughly the size of a saucer.
Bake for 10-12 minutes until dried and slightly golden at the bottom.
You can store them stacked in a freezer bag in the freezer and throw them frozen in the toaster just before consumption. Top with whatever you want from eggs, cheese, or lebna.