* Exported from MasterCook *
Bread, Thyme Khubs Zatar
Recipe By :Jeffrey Alford and Naomi Duguid
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
2 teaspoons active dry yeast
2 1/2 cups warm water
5 cups unbleached all-purpose flour -- to 6C
2 teaspoons salt
Topping:
1/4 cup olive oil -- to 1/3C
1/2 cup Thyme And Sesame Blend -- See Thyme and
Sesame Blend recipe
Syria, Lebanon, Israel and Egypt
Makes 16 thin supple breads, about 8" in diameter.
There are many different versions of zatar bread. Most of those are
chewy, pita-styled breads. Sometimes the topping, especially in
Lebanese-style zatar breads, is made of a blened thivk paaste of atar
and olive oi. However, the authors prefer the atar lightly sprinkled
on, although this is a less common version of the bread - paperthin and soft.
In a bread bowl, dissolve the yeast in the warm water. Add 2-3C of
flour, a cup at a time, stirring constantly in the same direction
with a wooden spoon until a thick batter begins to form. Then stir
100 times in the same direction about 1 min, to help activate the
yeast. Let rest for 10 min.
Sprinkle on the salt. Continue to stir in flour until the dough is
too stiff to stir. Turn out onto a bread board and knead for 5-7 min,
until the dough is smooth and elastic. Wipe out and lightly oil the
bread bowl. Return the dough to the bowl and allow to rise until
doubled in volume, approximately 1 hour.
Punch down the dough. Turn out onto a lightly floured surface, and
divide into 16 equal pieces. Flatten each piece between floured
palms. On a well-floured surface, begin rolling out the paperthin
breads, keeping the remaining dough covered. Work with 2 pieces of
dough at a time, rolling out each one as far as it can be easily
rolled and then switching to the other. Continue rolling it until
each round of dough is 7-9" in diameter. Punch down the dough. Turn
out onto a lightly floured surface, and divide into 16 equal pieces.
Once the reads are rolled out. brush each one with 1 tsp olive oil
and spinkle with 1 generous tsp thyme bend.
Preheat the broiler and place the broiler rack approximately 3" from
the heat source. Heat two lightly oiled cast iron skillets or
griddles over high heat. If using a gas stove, you will be able to
work with two burners only, raising and lowering the heat as you
need. If working with an electric stove, you will need to work with
all four burners; turn two onto low heat. (Note: Use the back burners
for the high heat and the front burners for low, so you can avoid
having to reach over the high heat and the front burners for low, so
you can avoid having to reach over a very hot burner each time you
transfer the skillets and breads to low heat.
When the skillets are hot, if using a gas stove, turn the heat as low
as possible just before you place each bread in a skillet, if using
an electric stove, move the skillets to the low heat burners just
before you place the breads in the skillets. The dough will be very
thin and quite flimsy, so work carefully when placing the breads in
the skillets. Cook for 2 min over low heat. Then quickly place both
skillets underneath the broiler, and broil for 1 min. Transfer the
breads to a rack to cool briefly. Place the skillets back on the
stove over high heat, and continue shaping and baking the breads.
Between batches, rub each skillet with a lightly oiled paper towel or
cotton cloth.
Wrap in a towel to keep soft. Serve warm or at room temp.
Source:
"Flatbreads & Flavors"
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Per Serving (excluding unknown items): 189 Calories; 5g Fat (23.7%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat.
Serving Ideas : Serve alone or with soup and salad for a light meal
or as a light snack or party food.