Lebanese thyme bread

From: sophie@odin.uchicago.edu (Sophie Laplante)

Date: Thu, 19 Aug 1993 15:39:46 GMT

(Lebanese thyme bread)

1 Tbsp (1 enveloppe) active dry yeast (or 1/2 oz compressed yeast)
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)

Proof the yeast in a few tablespoons of the warm water, with
the sugar mixed in.

Sift the flour and salt into a large bowl and make a well in the 
center.  Add teh yeast mixture and remaining water and knead until
you have a firm dough.  Transgfer to a floured work surface and 
continue to knead for 10-15 minutes or until smooth and elastic.
During this time, knea 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 and round.  
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.

(From: Patisserie of the Eastern Mediterranean, by
Arto der Haroutunian; edited by McGraw-Hill)


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