INGREDIENTS

INSTRUCTIONS

From: sophie@odin.uchicago.edu (Sophie Laplante)  Date: Thu, 19 Aug
1993 15:39:46 GMT 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 teh yeast mixture and
remaining water and knead until you  have a firm dough.  Transgfer to a
floured work surface and continue  to knead for 10-15 minutes or until
smooth and elastic.  During this  time, knea 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 andand 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 450F.  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.  (From: Patisserie of the Eastern
Mediterranean, by Arto der  Haroutunian; edited by McGraw-Hill)
REC.FOOD.RECIPES ARCHIVES  From rec.food.cooking archives.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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