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1
For topping, dry roast sesame seeds in a small frying pan for 3 minutes until golden.
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2
Cool and grind seeds in a mortar and pestle or a spice grinder.
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3
Add thyme leaves, sumac and salt and combine.
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4
Combine honey and water in a large bowl.
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5
Sprinkle with the yeast and stand in a warm place for 5 minutes until foamy.
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6
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.
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7
Turn out onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic.
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8
Place dough in a large lightly oiled bowl, and turn dough to coat in oil.
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9
Cover and stand in a warm spot for 2 hours.
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10
Dough will double in volumne.
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11
Knock dough down, tip onto lightly floured surface and knead lightly til smooth.
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12
Divide into 16 portions.
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13
Roll each portion into a 5cm x 12 cm oval.
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14
Place them on a baking paper lined tray covered with a tea towel as you work.
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15
Heat a heavy based frypan over medium heat.
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16
Brush or spray pan lightly with oil.
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17
Cook breads, in batches, for 1 minute each side, then place on oven trays.
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18
Brush breads with a little olive oil and sprinkle with sesame-herb topping.
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19
Bake in a 200 degree C oven for 5 minutes, or until golden and cooked through.
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20
Serve warm with Lebanese foods.
