Middle Eastern Thyme Breads

Directions

1. 1
   For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden.
2. 2
   Cool and grind seeds in a mortar and pestle or a spice grinder.
3. 3
   Add thyme leaves, sumac and salt and combine.
4. 4
   Combine honey and water in a large bowl.
5. 5
   Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy.
6. 6
   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.
7. 7
   Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic.
8. 8
   Place dough in a large lightly oiled bowl, and turn dough to coat in oil.
9. 9
   Cover and stand in a warm spot for 2 hours.
10. 10
    Dough will double in volumne.
11. 11
    Knock dough down, tip onto lightly floured surface and knead lightly til smooth.
12. 12
    Divide into 16 portions.
13. 13
    Roll each portion into a 5cm x 12 cm oval.
14. 14
    Place them on a baking paper lined tray covered with a tea towel as you work.
15. 15
    Heat a heavy based frypan over medium heat.
16. 16
    Brush or spray pan lightly with oil.
17. 17
    Cook breads, in batches, for 1 minute each side, then place on oven trays.
18. 18
    Brush breads with a little olive oil and sprinkle with sesame-herb topping.
19. 19
    Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through.
20. 20
    Serve warm with Lebanese foods.