📝 About This Recipe
Transport your kitchen to the sun-drenched mountains of Lebanon with Talami, a rustic, thick-crusted village bread known for its airy crumb and distinctive nigella seed aroma. Traditionally baked in communal stone ovens, this 'peasant bread' is prized for its soft, pillowy interior and a golden exterior brushed with olive oil. It is the ultimate comfort food, perfect for tearing and dipping into fresh labneh or savory stews.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted; high-quality unbleached preferred)
- 1 cup Fine semolina (adds the traditional golden hue and texture)
- 1 3/4 cups Warm water (between 105-115°F (40-45°C))
- 1 tablespoon Active dry yeast
- 1 tablespoon Granulated sugar (to feed the yeast and aid browning)
- 1.5 teaspoons Sea salt (adjust to taste)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
Aromatics and Topping
- 1 tablespoon Nigella seeds (Habbat al-Barakah) (essential for authentic village flavor)
- 1/2 teaspoon Mahlab (optional; ground cherry pit spice for a nutty aroma)
- 1 tablespoon Sesame seeds (untoasted)
- 2 tablespoons Whole milk (for brushing the top)
- 1 teaspoon Anise seeds (lightly crushed)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, semolina, sea salt, mahlab, and anise seeds until well combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the 1/4 cup of extra virgin olive oil.
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4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. If the dough feels too dry, add a tablespoon of water at a time; if too sticky, add a sprinkle of flour.
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5
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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6
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth and leave in a warm, draft-free spot to rise for 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Divide it into two equal portions and shape them into smooth balls.
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8
Line two baking sheets with parchment paper or lightly grease them. Place one dough ball on each sheet and flatten them with your palms into thick rounds, about 1 inch (2.5 cm) thick.
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9
Cover the rounds with a dry towel and let them proof for another 30-40 minutes. They should look puffy and feel light.
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10
Preheat your oven to 400°F (200°C) during the final proofing stage.
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11
Using your fingertips, press deep dimples all over the surface of the dough rounds (similar to focaccia) and brush the tops generously with milk.
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12
Sprinkle the nigella seeds and sesame seeds evenly over the top, pressing them slightly into the dough so they adhere.
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13
Bake in the center of the oven for 20-25 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
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14
Immediately upon removing from the oven, lightly brush the crust with a touch more olive oil for a beautiful sheen and soft bite.
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15
Transfer to a wire rack to cool for at least 15 minutes before slicing or tearing.
💡 Chef's Tips
For the most authentic flavor, do not skip the nigella seeds; they provide the 'soul' of village bread. If you don't have mahlab, you can substitute with a pinch of ground almond or omit it entirely. Ensure your water is not too hot (over 120°F), as it will kill the yeast and prevent the bread from rising. To get a crispier bottom, use a preheated pizza stone if you have one available. Store leftovers in a sealed bag; this bread toasts beautifully the next day.
🍽️ Serving Suggestions
Serve warm with a bowl of premium extra virgin olive oil and za'atar for dipping. Pair with a traditional Lebanese breakfast of labneh, sliced cucumbers, tomatoes, and fresh mint. Use it to scoop up hearty stews like 'Fasolia' (bean stew) or 'Kamounieh'. Enjoy alongside a hot cup of black tea infused with fresh sage or mint. Slice horizontally to make an incredible sandwich with halloumi cheese and olives.