A Festive Bread with Olive Oil and Za’ atar
Preparation time: 2 hours
Baking time: 45 minutes
Serves: about 20 pieces
- 1 kg and 700 g flour
- 1 tbs salt
- 4 eggs + 1 egg yolk
- 4 tbsp yoghurt
- 45 g yeast
- 400 g lukewarm water
- 1 tsp sugar and 1 tsp flour
- 50-100 ml olive oil
- 2 tsp za′atar
- 3 tbsp poppy seed for sprinkling
* Za′atar is an Arabic mix of spices such as savory, ground coriander, cumin, caraway, salt, ground seeds of anise and fennel, sumac, crushed peanuts and baked chickpeas, sesame seeds.
Crush the yeast in a small bowl, sprinkle with sugar and one tablespoon of flour. Pour 50 - 100 ml lukewarm water over it. Leave to rise for about 15 minutes.
Put the flour in a wide, deep pan. Add the salt. Form a well in the middle of the flour pile. Add the yeast, eggs and yoghurt. Mix well with hands. With one hand, add a little bit of water, while with the other gently, start incorporating the flour.
Knead soft dough. Transfer the dough to a floured surface and knead a few minutes. Place the dough into a deep floured pan. Cover with towel and let to rise until doubled in size.
Knead the risen dough a few more times and divide into two equal-sized balls.
Roll each ball to a round crust with a thickness of 1 cm. Spread generously with olive oil and sprinkle evenly with 2 tablespoons of zaatar. Tightly wind on a roll. Proceed in the same way with the second ball.
Brush with olive oil a large and deep, round baking pan. Cut the rolls into pieces with a thickness of 3-4 cm and start arranging them from the middle of the pan. At the end of the pan put the roll ends.
Cover with towel and let to rise for 10 minutes.
Put the oven rack to the lowest position and turn the heat to 180 degrees Celsius.
Beat egg yolk and brush the bread. Plenty, sprinkle with poppy seeds.
Put in the oven. Bake about 40 minutes until nicely browned.
Remove and carefully transfer to a rack to cool. The transfer can be easily done by placing a large shallow pan on top of the bread and turn the bottom upwards. Then again put the rack on the bottom of the bread and turn again. Cover with towel and leave to cool.
Serve warm or on the next day.
dairy » yoghurt
flours » all purpose
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