Middle Eastern Thyme Breads

Recipe by dale7793
READY IN: 3hrs 20mins
YIELD: 16 breads




  • 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.