Ingredients
1 tablespoon dried yeast
1 teaspoon sugar
1 1/3 cups warm water
1 1/8 lbs plain flour
1 teaspoon salt
6 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon dried marjoram
3 tablespoons sesame seeds
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Premium za'atar with extra sumac and sesame — manakish, labneh
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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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.