A Festive Bread with Olive Oil and Za’ atar

06-05-2012

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.

Enjoy,

Desi

Products:
eggs
dairy » yoghurt
flours » all purpose

Comments

Similar recipes

Gluten-Free Biscuits with Parsley Pesto 07-05-2013 Preparation time: 10minutes Baking time: 20-30 minutes Serves: 20 medium sized buscuits 50 g sunflower seeds 2 tbsp flaxseed 1 cup rice flour ½ cup buckwheat flour ½ cup flaxseed flour pinch of salt 1 tbsp olive oil or other vegetable oil 1 tbsp tahini 100-150 ml of water Mix all ingredients ... more ...	Carrot – Cumin Rye Scones 31-03-2013 Preparation time: 10 minutes Baking time 30-40 minutes Serves: 10 medium scones 1 cup (250 ml) finely grated carrots 2 tbsp boiled amaranth 1-2 tbsp coconut milk or warm water 1tbsp olive or other vegetable oil 300 г rye flour pinch of salt 10 g baking powder 1/3 tsp ground ... more ...
Rye Pita Bread with Dark Beer, Chili Pepper and Savory 25-02-2013 Preparation time: 15 minutes Baking time: 15 minutes Serves: 2 300 g rye flour 200 ml dark beer 2 tsp cayenne pepper 1 tsp savory ½ tsp salt 2 tbsp non refined sunflower oil 2 tbsp semolina Mix the flour, salt, pepper and savory. Make a well in the middle ... more ...	Rye Soda Bread 02-12-2012 Preparation time: 30 minutes Baking time: 30-40 minutes 750 g rye flour 250 g yogurt 1tsp salt 1 tsp baking soda 300 ml of warm water Dissolve the baking soda into the yogurt. Put the flour into large wide bowl, suitable ... more ...