Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East) |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe combo was found more or less intact in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include time needed for dough to rise. Ingredients:
1/2 teaspoon active dry yeast |
1/2 cup warm water, divided |
1 3/4 cups all-purpose flour |
1 teaspoon salt |
2 tablespoons vegetable oil |
2 tablespoons powdered thyme |
1 tablespoon sumac |
3/4 teaspoon sesame seeds |
1 dash salt, to taste |
1/2 cup extra virgin olive oil (actually just under 1/2 cup ) |
1 small onion, finely chopped (optional) |
Directions:
1. FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
2. In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
3. Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
4. Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
5. FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
6. In a small bowl, mix together all the topping ingredients.
7. Divide the dough into 4 equal portions & roll each into a ball.
8. Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
9. Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
10. Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
11. Repeat the procedure to make the rest of the breads.
12. Serve hot or warm, either plain or with some yogurt or . . .
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