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Middle Eastern Thyme Breads

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“Perfect for a Lebanese dinner, the smell of these breads baking will have your mouth watering!”
READY IN:
3hrs 20mins
YIELD:
16 breads
UNITS:
US

Ingredients Nutrition

Directions

  1. For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden.
  2. Cool and grind seeds in a mortar and pestle or a spice grinder.
  3. Add thyme leaves, sumac and salt and combine.
  4. Combine honey and water in a large bowl.
  5. Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy.
  6. 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.
  7. Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic.
  8. Place dough in a large lightly oiled bowl, and turn dough to coat in oil.
  9. Cover and stand in a warm spot for 2 hours.
  10. Dough will double in volumne.
  11. Knock dough down, tip onto lightly floured surface and knead lightly til smooth.
  12. Divide into 16 portions.
  13. Roll each portion into a 5cm x 12 cm oval.
  14. Place them on a baking paper lined tray covered with a tea towel as you work.
  15. Heat a heavy based frypan over medium heat.
  16. Brush or spray pan lightly with oil.
  17. Cook breads, in batches, for 1 minute each side, then place on oven trays.
  18. Brush breads with a little olive oil and sprinkle with sesame-herb topping.
  19. Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through.
  20. Serve warm with Lebanese foods.

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