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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