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.
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
- Mix dry ingredients in a bowl, except for the salt.
- Make a well in the center.
- Pour oil, yogurt, and 1 cup of water.
- Mix. Knead until dough is elastic and soft to touch. Use up to 1/4 cup of extra water, as needed.
- Add salt and lightly knead.
- 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
- 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