Lebanese Thyme Bread Recipes

LEBANESE MOUNTAIN BREAD

Steps:

• Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
• Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
• Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
• Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
• Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
• Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.

LEBANESE THYME BREAD

Steps:

• In a small bowl, mix together the yeast sugar and 2-3 tablespoons of the warm water and set aside.
• Sift the flour into a mixing bowl and add in the salt. Make a well in the centre of the flour and pour in the yeast mixture and the remaining warm water.
• Knead together until the mixture forms a stiff dough.
• Knead the dough on a lightly floured surface for 10-15 minutes, adding in a tablespoon of olive oil to the dough to soften it.
• Wash and dry the mixing bowl and rub with a little of the olive oil. Return the dough to the ball and roll it around the bowl until well oiled. Cover with a clean cloth and set aside in a warm place to rise for 2 hours.
• Knead the dough again, then divide it into 10 portions.
• Roll each dough portion between your palms until smooth and round.
• Using a rolling pin, roll out each portion into a circle. Cover the dough circles and set aside for 20 minutes.
• Preheat the oven to 450°F Place 2 large baking sheets in the oven to heat up.
• Brush the tops of each dough circle with a little of the olive oil. Mix the remaining olive oil with the thyme, marjoram and sesame seeds and spread the mixture evenly over the surface of each dough circle.
• Slide the dough circles onto the hot baking sheets and bake for 8-10 minutes.
• Remove and cool. Serve.

MIDDLE EASTERN THYME BREADS

Steps:

• For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden.
• Cool and grind seeds in a mortar and pestle or a spice grinder.
• Add thyme leaves, sumac and salt and combine.
• Combine honey and water in a large bowl.
• Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy.
• Stir in plain flour, salt, oil and 1 cup of the wholemeal flour until combined, then add remaining flour and knead until a stiff dough forms.
• Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic.
• Place dough in a large lightly oiled bowl, and turn dough to coat in oil.
• Cover and stand in a warm spot for 2 hours.
• Dough will double in volumne.
• Knock dough down, tip onto lightly floured surface and knead lightly til smooth.
• Divide into 16 portions.
• Roll each portion into a 5cm x 12 cm oval.
• Place them on a baking paper lined tray covered with a tea towel as you work.
• Heat a heavy based frypan over medium heat.
• Brush or spray pan lightly with oil.
• Cook breads, in batches, for 1 minute each side, then place on oven trays.
• Brush breads with a little olive oil and sprinkle with sesame-herb topping.
• Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through.
• Serve warm with Lebanese foods.