(Lebanese thyme bread)
(From: Patisserie of the Eastern Mediterranean, by Arto der Haroutunian;
edited by McGraw-Hill)
Proof the yeast in a few tablespoons of the warm water, with the sugar
- 1 Tbsp (1 enveloppe) active dry yeast (or 1/2 oz compressed
- 1 tsp sugar
- 1 1/4 c lukewarm water
- 3 1/4 c all-purpose flour
- 1/2 tsp salt
- 6 Tbsp extra virgin olive oil
- 4 Tbsp zaatar ( = 2 heaped tsp dried thyme + 1 heaped tsp dried
marjoram + 3 Tbsp sesame seeds)
Sift the flour and salt into a large bowl and make a well in the
Add the yeast mixture and remaining water and knead until you have
a firm dough.
Transfer to a floured work surface and continue to knead for 10-15
minutes or until smooth and elastic.
During this time, knead in 1 tablespoon olive oil into the dough
- this will make it softer.
Wash and dry the mixing bowl and grease with a little oil.
Add the dough andand roll around in the bowl until well oiled.
Cover with a clean cloth and leave in a warm place to rise for about
2 hours or until doubled in bulk.
Punch down the dough and knead for a few minutes.
Divide into 10 portions and roll each between your palms until smooth
Flour a work surface.
Flatten each round with a rolling pin until it is circular, even,
and about 1/4 inch thick.
Cover and leave in a warm place to rise for 20 more minutes.
Preheat the oven to 450F.
Put 2 large oiled baking sheets in the oven to heat.
Brush the tops of the rounds with a little of the olive oil.
Mix the remaining oil with the zaatar and spread the mixture over
the surface of each round.
Slide the bread onto the hot baking sheets and bake for 8-10 minutes.
Remove from the oven and place on wire racks to cool.