These are known in the Middle East as mana’eesh. Homemade dough is topped with za’atar, a spice mixture composed of sesame seeds, oregano, marjoram, and thyme.
Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
Mix za’atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.
Per Serving: 197 calories; protein 5.7g; carbohydrates 33.5g; fat 4.2g; sodium 438.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s 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 timesaver , as you can start it yesterday , then finish it off the next day.