Basic Lebanese Yeast Dough
- 2 ½ teaspoons active dry yeast
- 1 cups warm water you may need 1 or 2 more tablespoons of water
- ½ teaspoon sugar
- 4 cups all purpose flour plus extra for kneading
- 1 teaspoons salt
- ¼ cup sunflower oil or other flavorless oil
- 4 tablespoons butter melted and still warm
To bake talami
- ½ cup olive oil
- ½ cup zatar or your own mix (see notes)
To make the Basic Dough
- Mix together the yeast, 1/2 cup warm water and the sugar. Stand for 10 minutes until bubbly and frothy.
- In the large bowl of a stand mixer place the flour and salt. Make a well and pour in the yeast mixture, oil, butter and the remaining water.
- With the dough hook attached mix the ingredients slowly until the dough comes together. Continue to mix until it forms a smooth, soft dough, about 5-8 minutes.
- Remove the dough from the mixer bowl and knead on a lightly floured surface for another 5 minutes or so until the dough is elastic and supple.
- Wash and dry the mixer bowl and oil lightly. Put the dough back into the bowl and cover with plastic wrap.
- Allow the dough to rise at room temperature for 2 hours.
To make Talami
- Now take 2 large pizza trays about 14 inches in diameter and pour 2 tablespoons of oil on each tray and spread to make a 12 inch circle. Place the dough in the center and allow it to rest for 10 minutes.
- In a small bowl stir together the remaining oil and the zatar to make a paste. Pat the dough into a 10 inch circle and spread half the zatar paste on each circle to within a 1/2 inch of the edge.
- Now let it stand uncovered while the oven preheats. Preheat the oven to 450°F/230°C.
- Bake the Talami until golden which will take about 20 to 30 minutes.
- Transfer to a wire rack to cool.