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Middle Eastern Thyme Breads: A Taste of Tradition

The aroma of za’atar has always been a portal to my childhood. My grandmother, Sittie, would spend hours in her sun-drenched kitchen, the air thick with the earthy scent of thyme, the nutty fragrance of sesame, and the tangy whisper of sumac. She’d deftly knead the dough, her hands moving with the practiced ease of generations, and then, the small oval breads, each lovingly adorned with the za’atar mixture, would bake until golden. The first bite, warm and fragrant, was always a reminder of home, of love, and of the simple pleasures that bind us together.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 3 hours 28 minutes (including proving time)
Servings: 16
Yield: 16 breads
Dietary Type: Vegetarian

Ingredients

For the Dough:

2 teaspoons honey
1 1/4 cups warm water
1 teaspoon yeast
1 cup plain flour
1 teaspoon salt
1 tablespoon olive oil
2 cups whole wheat flour

For the Topping:

2 tablespoons sesame seeds
1/4 cup thyme leaves, finely chopped
1 teaspoon ground sumac
1/2 teaspoon sea salt

Equipment Needed

Large bowl
Small frying pan
Mortar and pestle or spice grinder
Lightly oiled bowl
Lightly floured surface
Baking paper
Tea towel
Heavy based frypan
Oven trays

Instructions

Begin by preparing the aromatic za’atar topping. In a small frying pan, dry roast the sesame seeds over medium heat for approximately 3 minutes, or until they turn a beautiful golden color. Keep a close eye on them, as they can burn quickly. Remove from the pan and allow to cool completely.
Once cooled, grind the toasted sesame seeds using a mortar and pestle or a spice grinder. You’re aiming for a slightly coarse texture, not a fine powder.
In a small bowl, combine the ground sesame seeds with the finely chopped thyme leaves, ground sumac, and sea salt. Mix thoroughly until all the ingredients are evenly distributed. Set this flavorful topping aside.
Now, let’s prepare the dough. In a large bowl, combine the honey and warm water. Ensure the water isn’t too hot, as it can kill the yeast. Lukewarm is ideal.
Sprinkle the yeast over the honey-water mixture. Allow it to stand in a warm place for approximately 5 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic.
Stir in the plain flour, salt, olive oil, and 1 cup of the whole wheat flour into the yeast mixture until just combined.
Gradually add the remaining whole wheat flour and knead the dough until a stiff dough forms. You may need to adjust the amount of flour slightly depending on the humidity and the consistency of your flour.
Turn the dough out onto a lightly floured surface and knead for approximately 15 minutes, or until the dough is smooth and elastic. This is a crucial step for developing the gluten, which will give the bread its structure and chewiness.
Place the dough in a large, lightly oiled bowl, and turn the dough to coat it in oil. This will prevent the dough from drying out as it rises.
Cover the bowl with a clean cloth or plastic wrap and stand in a warm spot for about 2 hours. The dough should double in volume during this time. The warmer the environment, the faster the dough will rise.
Once the dough has doubled, knock it down to release the trapped air. Tip it onto a lightly floured surface and knead lightly until smooth.
Divide the dough into 16 equal portions.
Roll each portion into a 5cm x 12cm oval. This shape is traditional, but feel free to experiment with other shapes if you prefer.
Place the rolled ovals on a baking paper-lined tray, covering them with a tea towel as you work to prevent them from drying out.
Heat a heavy-based frypan over medium heat.
Brush or spray the pan lightly with oil.
Cook the breads, in batches, for about 1 minute on each side, or until lightly golden. This step par-cooks the breads and gives them a slightly crisp exterior. Then, place them on oven trays.
Brush the par-cooked breads with a little olive oil and sprinkle generously with the prepared sesame-herb topping.
Bake in a preheated oven at 200 degrees C (400 degrees F) for approximately 5 minutes, or until the breads are golden brown and cooked through. The exact baking time may vary depending on your oven, so keep a close eye on them.
Serve warm with your favorite Lebanese dishes.

Expert Tips & Tricks

For an extra depth of flavor, toast the whole thyme leaves lightly in a dry pan before chopping them. Be careful not to burn them.
If you don’t have a mortar and pestle or spice grinder, you can use a food processor to grind the sesame seeds, but pulse it carefully to avoid turning them into a paste.
Don’t overcrowd the frypan when par-cooking the breads. Work in batches to ensure they cook evenly.
If your oven tends to brown things quickly, you can tent the breads with foil during the last few minutes of baking to prevent them from burning.
For a richer flavor, brush the breads with olive oil infused with garlic before adding the za’atar topping.

Serving & Storage Suggestions

These Middle Eastern Thyme Breads are best served warm, straight from the oven. They are a perfect accompaniment to a variety of Lebanese dishes, such as hummus, baba ghanoush, labneh, and grilled meats. Serve them as part of a mezze platter or enjoy them as a light snack with a drizzle of olive oil.

Leftover breads can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply wrap them in foil and warm them in a preheated oven at 180 degrees C (350 degrees F) for about 5-10 minutes, or until heated through. You can also reheat them in a microwave, but they may become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	97.2 kcal	N/A
Calories from Fat	16 g	16%
Total Fat	1.8 g	2%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	219.7 mg	9%
Total Carbohydrate	18.1 g	6%
Dietary Fiber	2.3 g	9%
Sugars	0.8 g	3%
Protein	3.2 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the plain and whole wheat flours with a gluten-free flour blend. You may need to add a binder like xanthan gum to help with the dough’s elasticity.
Spice It Up: Add a pinch of red pepper flakes to the za’atar topping for a spicy kick.
Different Herbs: Experiment with different herbs in the topping, such as oregano, marjoram, or savory.
Seed Variations: Use a mix of sesame seeds, poppy seeds, and sunflower seeds for a more complex flavor and texture.
Sweet Touch: Add a tablespoon of sugar to the dough for a slightly sweeter bread.

FAQs (Frequently Asked Questions):

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just punch it down before using.

Q: What if I don’t have whole wheat flour?
A: You can use all-purpose flour instead, but the texture and flavor will be slightly different. The bread will be lighter and less nutty.

Q: Can I bake these breads directly without par-cooking them in a frypan?
A: Yes, you can, but the texture will be different. The par-cooking step helps to create a slightly crispy exterior. If baking directly, you may need to adjust the baking time slightly.

Q: How do I know when the breads are cooked through?
A: The breads are cooked through when they are golden brown and sound hollow when tapped on the bottom.

Q: Can I freeze the za’atar topping?
A: Yes, you can freeze the za’atar topping in an airtight container for up to 3 months.

Final Thoughts

I hope this recipe inspires you to create your own batch of Middle Eastern Thyme Breads and experience the flavors of tradition. Don’t be afraid to experiment with the toppings and find your own perfect blend. Share your creations with loved ones, and let the aroma of za’atar fill your home with warmth and memories. And please, let me know how they turn out – I always love to hear your feedback! Perhaps serve alongside a refreshing cucumber and mint yogurt dip.

Middle Eastern Thyme Breads Recipe