Lebanese bread sticks with za’atar

Lebanese bread sticks with za’atar

By
From
New Middle Eastern Food
Makes
20
Photographer
Mark Roper

These stubby little bread sticks make a nice change from focaccia. This quantity makes 20 sticks, which might seem a lot, but they always disappear quite quickly. Vary the size to make them thicker or thinner, according to preference.

Bread dough

Ingredients

Quantity Ingredient
500g bakers’ flour
20g salt
30g fresh yeast
20g white sugar
375ml warm water

Lebanese spiced oil

Quantity Ingredient
3 tablespoons za’atar
1 tablespoon sumac
100ml olive oil
olive oil and pomagranate molasses, to serve

Method

  1. Place the flour and salt in your electric mixer. In a separate bowl whisk together the yeast, sugar and water to a smooth, creamy liquid and add it to the flour. Mix with the dough hook for 5–10 minutes until the ingredients form a smooth, glossy dough. Cover the dough with a cloth and place in a warm place to prove for about 1 hour.
  2. For the Lebanese spiced oil, mix the za’atar, sumac and olive oil.
  3. Knock the dough back and roll it out on a floured work surface to an 80 cm x 20 cm rectangle, about 1.5 cm thick. Brush it with the Lebanese spiced oil and sprinkle it with a little salt. Then cut it into sticks about 2.5 cm wide. Place them on a baking tray and leave them to prove in a warm place for a further 10 minutes.
  4. Preheat the oven to 180°C and bake for about 10 minutes until the sticks are golden brown. Serve with a dish of olive oil and pomegranate molasses for dunking.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again