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fragrant Lebanese flatbread



  • yeast
  • 1 1/2 cup flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 cup thyme
  • 1 cup sumac
  • 1 tablespoon sesame seeds
  • 3 tablespoon olive oil


Baking Directions:

Whisk together the yeast, 1 tablespoon of the flour and 1/4 cup warm water in a small bowl and let stand until mixture develops a creamy foam; about 10 minutes.

If mixture does not foam, discard and start over with new yeast.

Next, stir together the salt and 3/4 cups flour in a large bowl.

Then add yeast mixture and remaining 1/4 cup of warm water.

Stir until smooth, then mix in another 1/2 cup flour.

If dough sticks to your fingers, stir in just enough flour to make the dough start to pull away from the side of the bowl.

This dough may be wetter than familiar Italian pizza dough.

Knead the dough on a lightly floured surface with floured hands.

Lightly re-flour the work surface and your hands when dough becomes too sticky.

Work the dough until it is smooth, soft and elastic; about 10 minutes.

Form dough into a ball, then generously dust with flour and put in a medium bowl.

Cover the bowl with plastic wrap and let dough rise in a warm, draft-free place until it doubles in size; about 1 to 1-1/4 hours.

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