This is my all time favourite breakfast bread, whilst still hot I roll it up with chopped tomatoes and fresh mint. I can’t find it where I live so I bake my own. I’ve tried a few recipes for the bread and herb mix, and having lived in Lebanon this is as authentic as it gets.
You can add mozzarella and nigella seeds for another popular Lebanese version, or Akawi cheese, this is very salty so I tend to gently rinse it first.
For the dough
3 cups bread flour
1 cup of lukewarm water
1 tablespoon of dried active yeast
1 teaspoon of salt
½ teaspoon of sugar
3 tablespoon olive oil
Add the sugar to the water along with the yeast and whisk well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble. If it doesn’t your water was to warm.
In a bowl, add the salt, flour and oil followed by the yeast liquid and bring together. To knead by hand, turn out onto a floured surface and knead well for 10 minutes. If you are using a stand mixer, knead for 8 minutes on the lowest setting
Place the kneaded dough ball into a large mixing bowl and cover with damp tea cloth, leave to rise for around 2 hours or until doubled in size
When the dough has risen, with floured hands knock back the dough and shape into a ball. Divide into 8 sections or according to the size desired
Roll out a small dough ball on a floured surface so it is quite thin, approx 5mm Transfer to a non stick baking tray, spoon on the ##zaatar mixture## leaving a small margin around the edges and dimple the surface lightly with your fingers
Bake at your ovens highest setting until it starts to brown round the edges, turning as necessary.
##zaatar mixture## THIS WILL LAST A LONG TIME WHEN MIXED WITH THE OIL
1 tablespoon roasted sesame seeds
1/4 cup ground sumac
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon coarse salt
Grind the sesame seeds in a food processor, spice grinder, or with a mortar and pestle. Transfer to a bowl and add the remaining ingredients. Mix well.
Combine the herb mix with EVOO until it becomes a wet paste, store in a sealed container in the cupboard.
by mrchaddy