How to Make Sumac Rondelles for Breakfasts and Receptions

  • on September 13, 2018

Delicious and Antioxidant

The Sumac Rondelles


sumac benefitsIf you are a regular of my blog, you would know that the Sumac is exceptionally High in Antioxidants, among other healing benefits. It actually tops the list of all antioxidant spices. It has a particular strong zesty-lemony fragrance that our cuisine uses to sparkle some dishes.

It is an important part of our Zaatar mixture, which we do our Man’oush with. It is that zesty fragrance that we also appreciate in our Fattoush Salad. Let me put it this way: Without the Sumac, the compilation of all the other ingredients of that salad can’t make it a Fattoush.


Today, the Sumac is king in this recipe. It is the main component of the topping spread, mixed with sesame seeds and extra-virgin olive oil. I use the same dough of our Man’oush bread, and work it into balls the size of a handful palm, and then into thick rondelles.

Baked and puffed in thickness, the bread soothes down the power of the Sumac at consumption making a very delicious intake of health benefits.


The Sumac Rondelles are good for breakfast and as a snack. They are also convenient for self-service reception with sliced tomatoes on the side, and cucumber pickles. They are most delicious when hot from the oven, but you will also enjoy them at room temperature. They can be stored, when well cooled down, and warmed later for consumption.

May You Enjoy Them!


Sumac Rondelle Bread

Course Breakfast
Cuisine Lebanese
Keyword Bread, Breakfast, Cake Flour, Extra-Virgin Olive Oil, Flour, Healthy Snack, Reception Food, Sesame Seeds, Sumac, Yeast
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 50 minutes



  • 2 1/2 cups All-Purpose Flour unbleached
  • 1 cup Cake Flour
  • 1 tsp Instant Yeast
  • 1 tbsp Sugar
  • 2 tsps Salt
  • 1/2 cup Water (lukewarm) not hot
  • 1 tbsp Vegetable Oil


  • 1 1/2 cups Summac
  • 1 tbsp Sesame Seeds
  • Olive Oil extra virgin


Preparing the Dough: Phase 1

  1. Combine yeast and sugar, stir in slowly half the lukewarm water cup, combining well, and set aside for 15 minutes for the yeast to foam.

  2. Combine flours and salt in the food processor bowl, add the yeast mixture and the oil, and run the food processor while pouring slowly the other half of the warm water. Run for 1 more minute.

  3. Lightly oil a bowl, place in the dough, and turn it inside to be entirely coated with the oil. Perform two light slices on the dough to release its tension.

  4. Wrap the bowl with plastic-film then with a kitchen towel, and set aside in a warm place, for 90 minutes to 2 hours, for the dough to rise and double.

Preparing the Dough: Phase 2

  1. Sprinkle flour on a work area of your kitchen counter. Bring on the dough, and divide it into hand-full balls. Dust them with flour, and roll them over with your hand to have them flour coated.

  2. Place them on a tray, and cover well with plastic wrap and the kitchen towel. Set aside to rise and double for another 20 minutes.

    Meanwhile, ready your oven:

Readying The Oven

  1. Remove the oven racks, and place in instead, at the bottom, an overturned baking tray. Cover the the tray with a baking sheet.

    Turn on the heat to 400°F (425°F if convection oven), and allow it to preheat for 20 to 25 minutes.

Working the Dough

  1. Spread some flour on your counter. Bring on the dough balls. Knead each gently, dusting some flour on, then roll it back into a ball. 

    Place it on the counter, and, with your palm, press it down gently until you get a nicely rounded thick circle (rondelle).

    Repeat the same for the other dough balls, and set them aside as you do.

Topping with the Spread.

  1. In a small bowl, mix the sumac and the sesame seeds first then stir in olive oil until the dry ingredients are well soaked.

  2. Press the tips of your fingers on each dough rondelle, and spread on the sumac mixture evenly leaving about 1/2 inch margin from the the edges.


  1. Place several Sumac rondelles on the oven tray, with a good space between them. Bake for 7-10 minutes or until the edges turn golden brown. Remove the baked Sumac bread onto a wire rack.

    Repeat with the remaining rondelles.


  1. Serve hot to enjoy the warm softness. You may store them only when cooled down in an airtight plastic bag. They can be warmed in the microwave or the oven. They are also good at room temperature. 

Recipe Notes

2- Meanwhile, prepare the remaining three balls of dough. 3- Remove the Man'oush from the oven and into a baking rack. 4- Repeat the baking process for the other 3 Man'oush on-the-making. You may eat it rolled as a sandwich with or without add-on* or cut like the pizza and served in a platter.


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