Best 9 Lebanese Thyme Bread Recipes

MANAQUIS BIL-ZA'TAR -- THYME BREAD (LEBANON -- MIDDLE EAST)

Steps:

• FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
• In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
• Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
• Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
• FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
• In a small bowl, mix together all the topping ingredients.
• Divide the dough into 4 equal portions & roll each into a ball.
• Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
• Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
• Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
• Repeat the procedure to make the rest of the breads.
• Serve hot or warm, either plain or with some yogurt or . . .

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.

MIDDLE EASTERN ZAATAR (MANAKISH ZA'ATAR)

Steps:

• I use this simple Middle Eastern Dough. This recipe will require about an hour and a half (due to the hour-long proving time), so plan accordingly.
• Once the dough is prepared, split it into 5 equal pieces for larger breads or 8 pieces for medium-sized breads. You can weigh it out for complete accuracy, but I just do this by eye.
• Roll out the dough pieces with a rolling pin into round pizza-shaped pieces around 1/4-inch in thickness.
• Use your fingers to lightly dimple the top of the bread. This will not only help keep the topping in place as the bread bakes, but it will also stop it from puffing up too much in the oven. You can do this step before or after adding the topping. I did it after this particular time, as I forgot to do it before - whoops!
• Place an inverted tray or a pizza stone in the oven and preheat it to the highest it can possibly reach (Mine is 500ºF/260ºC).
• In a small bowl combine the za'atar and olive oil and mix well into a paste similar to pesto rather than a thick paste.
• Top each of the Middle Eastern Flatbread with some of the za'atar oil blend, leaving about a 1/2-1 inch 'crust' at the edges.Feel free to increase/decrease the amount of topping that you add based on how strong you want the flavor to be.
• Transfer the topped zaatar bread onto the pre-heated inverted oven tray (or pizza stone). Do this carefully, so you don't burn yourself.
• Bake for between 5-7 minutes, until it's lightly golden-brown, without burning the spices on top.
• Remove the manakish za'atar from the oven and allow it to cool slightly. This will allow the topping to 'dry' to the flatbread. Then, enjoy- make sure to wrap/cover it with a kitchen towel to keep the bread soft.
• Store: Store the baked zaatar bread in an airtight container in the fridge for up to a week. If you used oil in the dough in place of oil then you can store the bread at room temperature for 3-5 days (covered).Freezer: Wrap the zaatar manakish tightly with plastic wrap and store in the freezer for up to three months, Thaw in the refrigerator before enjoying or heat from frozen.Reheat: You can reheat the bread from frozen in the oven at 250ºF/120ºC until warmed through (20-25 minutes usually). If heating from chilled or room temperature, then reduce the time in the oven.

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.

GARLIC-THYME BREAD

Steps:

• In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
• Stir in oil, salt, garlic, thyme, and whole wheat flour.
• Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
• Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
• Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
• (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
• If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
• Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
• Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

ZA'ATAR

Steps:

• Grind the savory, sumac, salt and sesame seed in a spice grinder or clean coffee grinder until you obtain a fine powder.
• Keep in a sealed jar in a cool, dark and dry place.
• To use: mix 1-2 tblsps of zaatar with 1-2 tblsps extra-virgin olive oil and spread on warm, toasted bread.
• Top with freshly-ground black pepper.
• You can also top pita breads with the zaatar and olive oil mixture and bake in the oven to make pita crisps.
• Zaatar will begin to lose its flavour after 2 months.

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.

LEMON-THYME TEA BREAD

Steps:

• In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

LEMON-THYME BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.