Za'atar Flatbread Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">50ml olive oil, plus extra for brushing</li><li class="ingredients-single-item">300ml warm water (about 40°C)</li><li class="ingredients-single-item">For the za'atar filling:</li><li class="ingredients-single-item">40g za'atar spice blend (or make your own with dried thyme, sesame seeds, sumac and oregano)</li><li class="ingredients-single-item">60ml good quality olive oil</li><li class="ingredients-single-item">2g salt (if your za'atar doesn't already contain salt)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) round baking pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (40°C - it should feel warm but not hot to the touch) with the sugar, stirring until dissolved. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until foamy. This activation step ensures your dough will rise properly and develop a good structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and the olive oil. Mix with a wooden spoon until the dough starts to come together, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until smooth and elastic. The proper kneading develops gluten, which gives your flatbreads their wonderful chewy texture. The dough should pass the "windowpane test" - when a small piece is stretched, it should form a thin, translucent membrane without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, turning once to coat all surfaces. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1-1.5 hours, or until doubled in size. The rising time allows yeast to produce carbon dioxide, creating those lovely air pockets in your finished rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare your za'atar filling by mixing the za'atar spice blend with olive oil to form a spreadable paste. The oil helps distribute the flavors throughout the rolls and prevents the herbs from burning during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, gently punch it down to release excess air. Turn onto a lightly floured surface and roll into a rectangle approximately 35x45cm (14x18 inches). Try to keep the edges as even as possible for uniform rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a pastry brush, spread the za'atar-oil mixture evenly over the entire surface of the dough, leaving a 1cm border along one long edge. This clean edge will help seal your roll.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge (opposite to the clean border), tightly roll the dough into a log. Pinch the seam to seal well. With a sharp knife, cut the log into 12 equal pieces, each about 3-4cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Lightly grease your round baking pan and arrange the rolls cut-side up, placing one in the center and the rest in a circle around it, leaving a little space between each for rising. Cover with a clean kitchen towel and let rise for another 30-45 minutes until puffy and almost touching.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C (375°F). When the rolls have finished their second rise, brush the tops gently with a little more olive oil for a beautiful golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom. If they're browning too quickly, loosely cover with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the rolls to cool in the pan for 5 minutes before transferring to a wire rack. For the best eating experience, enjoy while still warm when the texture is at its softest and the za'atar aroma is most pronounced. These flatbread rolls are perfect alongside soups, with hummus, or simply on their own!</li></ol>