|Za’atar Bread Rolls (Manaiesh Bi Za’atar)|
Total Time 1hr 10mins | Prep 1 hr | Cook 10 mins
From the cookbook Mediterranean Dishes by Diane Seed. Za’atar (or zahtar) is easy to make and several good recipes are found on this site. I have used an automatic bread machine to prepare the dough. This yields a light textured bread.
Yield 6 mini-loaves
2 teaspoons active dry yeast
1 egg, beaten
8 ounces tepid water (more or less depending on your bread machine and or or the type of flour you use)
7 tablespoons olive oil
2 tablespoons sugar
2 teaspoons salt
3 cups unbleached white flour
2 -3 tablespoons za’atar spice mix, to taste (homemade is best)
MANUAL: Dissolve the yeast in 3 tablespoons tepid water. Next add the egg, 4 tablespoons olive oil and the sugar. In large bowl combine the flour and salt. Gradually stir in the yeast mixture and add the tepid water, enough to make a dough ball. On a floured surface, knead the dough until it is smooth and elastic. Put dough in an oversized bag and allow to rise in a warm place for about 45 minutes. *Proceed with recipe where indicated.
BREAD MACHINE: Add all ingredients to the bread machine according to manufacturer’s instructions EXCEPT for the za’atar and add ONLY 4 tablespoons of the olive oil. Once dough is done, remove from bread pan and place dough in an oversized plastic bag in a bowl. Allow to proof in a warm area for about 45 minutes.
*Preheat panggangan to 450 degrees.
Divide the dough into six pieces. On a floured cutting board shape each piece of dough to form an oblong.
Arrange the oblongs on a baking sheet lined with parchment paper. Cover with plastic (cling) wrap and leave for 15 minutes.
In a small bowl combine the remaining 3 tablespoons of olive oil and the za’atar. Brush the mixture evenly over each bread loaf, pressing gently into the dough making “dimple” patterns with your fingers.
Bake for 10 minutes. While waiting for bread to bake, belly dance.