Middle Eastern Thyme Breads - cooking recipe

Ingredients

2 teaspoons honey
1 1/4 cups warm water
1 teaspoon yeast
1 cup plain flour
1 teaspoon salt
1 tablespoon olive oil
2 cups whole wheat flour
Topping
2 tablespoons sesame seeds
1/4 cup thyme leaves, finely chopped
1 teaspoon ground sumac
1/2 teaspoon sea salt

Preparation

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