Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za’atar (similar to oregano). You can substitute oregano for za’atar, but use less. May place under broiler to brown tops.
Preheat oven to 350 degrees F (175 degrees C).
Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za’atar into dough until evenly incorporated (see notes).
Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
Bake in the preheated oven until lightly browned, about 25 minutes.
Per Serving: 266 calories; protein 3.8g; carbohydrates 25.8g; fat 16.9g; sodium 61.7mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.