Herbed Ramadan Bread خبز رمضان بالأعشاب

Ramadan is a time where traditions play a big role. Every family has its own traditions of what they serve for the Iftar meal. Growing up, my mother always made fresh bread for our iftar. My mother is woman who likes to finish everything early. It used to kill me to see the bread coming out of the oven, smelling so delicious with another three hours to go before sunset so we could eat it. In my own household, I always timed the baking so  the bread would be just coming out of the oven as the call to prayer was heard signaling the end to the fast. Over the month I vary the kind of bread I make depending on what else is on the menu. This particular recipe is something I developed one day when I was in a hurry and I've been making it ever since.

Cooking tips:
I use dried zaatar from the garden for my dried herb but feel free to experiment with deferent herbs and different flavors.
A stand mixture with a dough hook is your best friend when it comes to kneading dough. Invest in one if you can.
Pre heat the oven while you are shaping the bread
This bread is baked at the oven's maximum temperature, you need to keep an eye on it to make sure it doesn't burn or over bake. If the bottom of the bread is ready and the top is still white, shift the baking tray to a higher rack in your oven.
Always use aluminum baking sheets for baking. It has the best heat distribution