Manaaeesh (Lebanese Thyme Bread)
1 Tbsp (1 envelope) active dry yeast (or 1/2 oz compressed yeast) 1 tsp sugar 1-1/4 cup lukewarm
water 3-1/4 cup all-purpose flour
1/2 tsp salt 6 Tbsp extra virgin olive oil 4 Tbsp zaatar (2 heaped tsp dried thyme + 1 heaped tsp
dried marjoram
+ 3 Tbsp sesame seeds)
Proof the yeast in a few tablespoons of the warm water, with the sugar mixed in. Sift the flour and
salt into a large bowl and make a well in the center. Add the yeast mixture and remaining water and
knead until you have a firm dough. Transfer to a floured work surface and continue to knead for 10-
15 minutes or until smooth and elastic. During this time, knead in 1 tablespoon olive oil into the
dough — this will make it softer.
Wash and dry the mixing bowl and grease with a little oil. Add the dough and roll around in the bowl
until well oiled. Cover with a clean cloth and leave in a warm place to rise for about 2 hours or
until doubled in bulk. Punch down the dough and knead for a few minutes. Divide into 10 portions and
roll each between your palms until smooth and round. Flour a work surface. Flatten each round with a
rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to
rise for 20 more minutes. Preheat the oven to 450 F. Put 2 large oiled baking sheets in the oven to
heat. Brush the tops of the rounds with a little of the olive oil. Mix the remaining oil with the
zaatar and spread the mixture over the surface of each round. Slide the bread onto the hot baking
sheets and bake for 8-10 minutes. Remove from the oven and place on wire racks to cool.
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