3 cups whole wheat flour
1 tablespoon active dry yeast
1 tablespoon margarine
1 tablespoon salt
1 1/2 cup warm water
1 tablespoon each thyme, sumac, minced garlic, black seed
2 tablespoon olive oil
In an electric mixer, combine flour, yeast, margarine, & salt, mix on a low speed until homogeneous.
Add warm water gradually; knead the mixture for 10 minutes (25 minutes if by hand), until having a soft, smooth dough.
Shape the dough into a ball & transfer it to an oil-greased bowel, let rise in a warm place until double in size.
Divide the dough into 4 equal portions then roll out each part separately on a floured surface.
Stuff each part with different herb (thyme, sumac, garlic, black seed), shape each into a ball.
On a floured oven pan arrange the balls beside each other, let rise covered for 45 minutes in a warm place until double in size.
Preheat the oven to 200 C.
Bake the dough for 25 minutes, then leave to cool.
Mix olive oil with each thyme, sumac, black seed separately, drizzle these mixture either on the sides of the bread or between spaces, or as desired.