Name: Za’atar bread (Aqras za’atar)
Yield: Makes 12 rolls
Cuisine: Israeli
Ingredients: 120 g feta, crumbled; 2 tbsp Greek-style yoghurt; 15 g picked oregano leaves; 1 tbsp nigella seeds, plus ½ tsp for sprinkling; 1 tbsp milk powder (also known as dried skimmed milk); 320 g plain flour, plus extra for dusting; 2 tbsp white sesame seeds, plus 1½ tsp for sprinkling; 3 tbsp olive oil, plus 1 tbsp extra for greasing; 3 tbsp sunflower oil; 1 tbsp za’atar; 1 tsp caster sugar; 1½ tsp fast-action dried yeast; 1⅛ tsp ground turmeric; 1¼ tsp salt; 170 ml lukewarm water

Preparation info

Makes
12
rolls

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Za’atar bread is also known as ‘fatayer fallahi’, which means ‘villagers’ pie’. Traditionally, it’s made in spring, when the season for collecting fresh wild za’atar begins. We’ve used fresh oregano and dried za’atar, though, freeing up the option to make this year round. The bread can be shaped all sorts of ways: into a flatbread, a loaf or individual buns, as here. Either way, it should always be super soft – almost moist – in the middle, with a really crunchy crust.

Serve this ei