1 pkt Active dry yeast -or-
1/2 oz Compressed yeast
1 tsp Sugar
1 1/4 cup Lukewarm water
3 1/4 cup All-purpose flour
1/2 tsp Salt
6 tbs Extra virgin olive oil
4 tbs Zaatar
2 tsp (heaped) dried thyme -plus-
1 tsp (heaped) dried marjoram
3 tbs Sesame seeds
* 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 the yeast mixture and remaining water and knead until you have a firm dough. Transfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic. During this time, knead 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 and 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.
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