I made these and promptly ate them in a couple of days; you can use your favorite rolls recipe just add the zaatar paste before baking them. I confess to holding an advantage as zaatar is available in Lebanon from many sources; you get to pick and choose. In the US, zaatar (the mix) is sold in all Middle-Eastern grocers; a brand from Lebanon would be the closest to what is consumed here.
- 3 cups unbleached all-purpose or bread flour
- 1 tsp salt
- 1 tsp sugar or honey
- 2 1/1 tsp dry instant yeast
- 3 Tbsp olive oil
- 1 cup water
Zaatar paste: 1/2 cup zaatar mix; mixed with 1/3 cup olive oil (or more)
1. Proof the yeast: Place the yeast, sugar and 1/2 cup warm water in a bowl, stir and let it bubble up about 15 minutes; place the flour, salt, in a mixer bowl and mix to combine. Add the oil and mix; add the proofed yeast mixture and mix; add the water and mix until the dough leaves the sides of the bowl. Add more water if necessary if the dough is too dry or stiff. Transfer to a bowl, cover with oil and place in a cupboard for a couple of hours for the dough to double in size.
2. Punch the dough, roll it out with a pin and spread the zaatar paste all over; roll and cut into rolls; place side by side on a greased 9″ square pan and let the rolls rise for a couple of hours more. Bake in a 375F oven for 20 minutes until golden and dry. Cool in the pan. Serve.
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