How to make
The yeast is dissolved in the slightly warmed water and is left for 5 minutes - it does not need to activate, but just enough for bubbles to form on the surface, which is an indication, that it is starting to activate.
Add flour, 3-4 tbsp (55 ml) of olive oil to the liquid and beat with a mixer with dough attachments, since it is soft and sticky and does not need to be kneaded by hand.
Add salt and knead briefly with the mixer again. Leave the dough to rise for 30 minutes, or until it has doubled in size.
Grease a 10x12″ (26x30 cm) baking pan with olive oil. The risen dough is poured into it and with greased palms it is spread out in an even layer. Leave it for another 30 minutes.
From the remaining 2 tbsp (30 ml) of olive oil, egg white and 4 tsp. mix of spices (called za'atar) is made into a thick aromatic paste which is spread on the surface of the flatbread.
This is done with a kitchen brush without pressing it.
The arabic bread is baked for 20-25 minutes in an oven preheated to 360°F (180°C).
Serve it still warm and cut into squares.
Enjoy the Lebanese Flatbread with a Herb Crust (Mankoush)!
*You can make your own za'atar by mixing thyme, oregano, savory herb, sumac, salt and sesame seeds. They are crushed lightly in a mortar with olive oil, so that the spices release their aromas and mix well.
