1. For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden. 2. Cool and grind seeds in a mortar and pestle or a spice grinder. 3. Add thyme leaves, sumac and salt and combine. 4. Combine honey and water in a large bowl. 5. Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy. 6. Stir in plain flour, salt, oil and 1 cup of the wholemeal flour until combined, then add remaining flour and knead until a stiff dough forms. 7. Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic. 8. Place dough in a large lightly oiled bowl, and turn dough to coat in oil. 9. Cover and stand in a warm spot for 2 hours. 10. Dough will double in volumne. 11. Knock dough down, tip onto lightly floured surface and knead lightly til smooth. 12. Divide into 16 portions. 13. Roll each portion into a 5cm x 12 cm oval. 14. Place them on a baking paper lined tray covered with a tea towel as you work. 15. Heat a heavy based frypan over medium heat. 16. Brush or spray pan lightly with oil. 17. Cook breads, in batches, for 1 minute each side, then place on oven trays. 18. Brush breads with a little olive oil and sprinkle with sesame-herb topping. 19. Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through. 20. Serve warm with Lebanese foods. ---------------------------------------------------------------------------
Nutrition
Ingredients
