Arab bread from The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds (page 138) by Jill Norman
- zahtar
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easy blend yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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EYB Comments
Use the book's Zahtar recipe on page 96. Can substitute beaten egg and nigella, poppy seeds or sesame seeds for olive oil and zahtar.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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