Manaaeesh (Lebanese Thyme Bread)

1 Tbsp (1 envelope) 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 Tbsp extra virgin olive oil
4 Tbsp zaatar (2 heaped tsp dried thyme + 1 heaped tsp dried marjoram
+ 3 Tbsp 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 450 F. 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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