Did the quarantine and lockdown revive any of your old hobbies or inspire you to take up new ones?
For me, baking has been my therapy throughout those dark times. I am back to drawing and I am reading more than ever but the most comforting activity has been baking,
It all started with Pita bread and manakeesh when the lock down closed all the bakeries, then came zaatar rolls, and even sourdough after years of not having an active starter, it took a pandemic and a quarantine to get back into it lol (our baby starter is called Link because my son is playing Zelda Breath of the wild).
For today, I am sharing the breakfast recipe my kids demand the most! Zaatar rolls!
Smell heavenly while baking ✔
Refreshing herbal note ✔
Stays just as soft for several days ✔ (not that they’d last that long!)
Incredibly easy to make ✔
Freeze really well ✔
Do I need to say more?
3 and 1/4 cups flour ( I use 50:50 whole wheat to all-purpose flour)
1 tablespoon instant yeast
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
3 cups green oregano chopped (for dry oregano substitution, check out the notes below)
1 teaspoon sumac
1/4 cup olive oil
1.5 cups warm water (you can use milk too)
- In a bowl, mix the flour, yeast, baking powder, sugar and salt
- Add the green oregano and toss it with the dry mix
- Add the olive oil and rub it into the mix with your finger tips
- Add the water gradually and knead till you get a smooth dough ball
- Place in an oiled bowl , cover, leave in a warm place till it doubles in size
- Punch it down and cut it into 8 balls
- Cupping your hand over the dough and doing circular motion over an oiled or floured surface helps
- Using your index finger, punch a hole in the center of each ball. stretch it a little and then arrange the rolls on parchment lined baking sheet
- Preheat your oven to 260 C , place the baking tray in the oven then lower the heat to 200 c
- Bake till the bottoms are golden brown
- Place under the broiler for a minute or 2 till the tops are golden
- Cool on a wire rack covered with a clean towel
If using dried oregano, use only 1 cup.
Soak it in warm water for 10 minutes then strain it completely and use it in the recipe.
You can use the water you strained it in to knead the flour if you like