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Little za’atar buns
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Delicious swirled buns inspired by traditional Levantine flatbread with za'atar. Enjoy for breakfast with veggies and olives or dip in labneh. Customize with homemade or store-bought za'atar mix. A perfect fasting or non-fasting meal option.
Ingredients:
  • 1 tablespoon caster sugar
  • 1 x 7g sachet of fast-action dried yeast
  • 500 g strong white bread flour plus extra for dusting
  • ¾ teaspoon fine sea salt
  • 125 ml extra virgin olive oil plus extra for greasing
  • 6 tablespoons za'atar
  • ½ teaspoon pul biber
Instructions:
  • Combine sugar and yeast in a jug with 275ml warm water, let sit. In a large mixing bowl, whisk flour with salt, then make a well. Add yeast water and 25ml olive oil, mix until dough forms - adjust water if needed. Transfer to a floured surface, knead for 8–10 minutes until smooth. Wash bowl, lightly oil. Return dough, oil top, let rise for 1–1 ½ hours. Roll out risen dough, brush with oil, sprinkle za’atar and pul biber, then roll tightly. Cut into 9 pieces and place in oiled cake tin. Let dough rise for 30 minutes. Preheat oven to 200°C/fan 180°C/gas mark 6. Bake buns for 25–30 minutes until golden. Drizzle with remaining olive oil after baking. Let sit for 10 minutes before serving.

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