Ingredients

Instructions

  1. MANUAL: Dissolve the yeast in 3 tablespoons tepid water. Next add the egg, 4 tablespoons olive oil and the sugar. In large bowl combine the flour and salt. Gradually stir in the yeast mixture and add the tepid water, enough to make a dough ball. On a floured surface, knead the dough until it is smooth and elastic. Put dough in an oversized bag and allow to rise in a warm place for about 45 minutes. *Proceed with recipe where indicated.
  2. BREAD MACHINE: Add all ingredients to the bread machine according to manufacturer's instructions EXCEPT for the za'atar and add ONLY 4 tablespoons of the olive oil. Once dough is done, remove from bread pan and place dough in an oversized plastic bag in a bowl. Allow to proof in a warm area for about 45 minutes.
  3. *Preheat oven to 450 degrees.
  4. Divide the dough into six pieces. On a floured cutting board shape each piece of dough to form an oblong.
  5. Arrange the oblongs on a baking sheet lined with parchment paper. Cover with plastic (cling) wrap and leave for 15 minutes.
  6. In a small bowl combine the remaining 3 tablespoons of olive oil and the za'atar. Brush the mixture evenly over each bread loaf, pressing gently into the dough making "dimple" patterns with your fingers.
  7. Bake for 10 minutes. While waiting for bread to bake, belly dance.
  8. Serve warm.