Pesto Zaatar(thyme) Rolls

Having Middle Eastern roots, I have a special love for everything Zaatar(thyme). And combining it with pesto, this takes it to another level.  When I made this recipe by My Kitchen Vibes, I knew Zaatar rolls will never be the same.

Processed with VSCO with a6 preset

What you need:

For the dough:

  • 2 3/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon instant yeast
  • 1/2 cup plain yogurt
  • 1/4 cup corn oil
  • 1 + 1/4 cup water
  • 1 teaspoon salt
  1. Mix dry ingredients in a bowl, except for the salt.
  2. Make a well in the center.
  3. Pour oil, yogurt, and 1 cup of water.
  4. Mix. Knead until dough is elastic and soft to touch. Use up to 1/4 cup of extra water, as needed.
  5. Add salt and lightly knead.
  6. Put in lightly greased bowl and cover. Store in a warm place for at least 2 hours.

For the Olive Tepenade, Za’atar Spread:

  • 1/2 cup basil leaves
  • 1/2 cup za’atar (without sesame seeds)
  • 1/4 cup sesame seeds
  • 1/2 cup olive oil
  • 1 teaspoon garlic
  • 1/3 cup parsley leaves
  • 2 tablespoons pine nuts
  • 1 cup dry Turkish olives, pitted
  • black pepper, to taste
  1. Blend ingredients in a blender, until pasty.

To make the bread:

1. Divide the dough into two equal parts.

2. Spread a piece into 12×6 inch rectangle. Spread half the prepared za’atar spread onto the dough.

3. Starting from the bottom right corner, roll into a log.

4. Cut into 1-inch pieces, discarding ends.

5. Line the rolls on greased cookie sheet.

6. Repeat for remaining dough. Let rest for 1 hour.

7. In a preheated 180 C oven, bake for 10-15 minutes, until golden brown on the edges.

Link to original recipe from My Kitchen Vibes here 

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