Za'atar is a beautifully aromatic herb that is commonly used in Middle Eastern cuisine. It can be used as a fresh leaf, or dried and ground with a mix of other spices and sesame seeds. I used dry za'atar and olive oil as my filling for these baked pinwheel 'biscuits'. After I took them out of the oven, I served the soft and fluffy bread immediately and I drizzled on a bit more olive oil on the tops. These are a delicious snack that can be served alongside a Middle Eastern breakfast, or enjoyed as a quick midday snack with a glass of mint tea!
Although the za'atar already has sesame seeds in its mix, I sprinkled even more seeds on top of the rolled dough before baking for a toasted look!
It's important that you cover the pinwheels with a towel immediately after they come out of the oven to preserve that moisture so the bread doesn't dry out while cooling down.
My entire family grew up enjoying dried za'atar as a big staple in our breakfasts and dishes. One of the most popular ways was as zeit w za'atar, where we would dip a piece of pita bread into a bowl of olive oil and then dip the oiled bread into the za'atar and devour. It is such a simple breakfast that is filled with so many earthy flavors and textures. We would also use the za'atar and olive oil mixture on flatbreads or as a spread in plain pita bread.
There are plenty of ways that this nostalgic herb can be used. I had the opportunity to use the za'atar my family sent me from Palestine so it was even fresher and more natural than when I usually enjoy it. For added flavors, sprinkle any kind of cheese you want and toast it a bit to allow the cheese to melt into the bread (I use white Arabic cheese or mozzarella)!
Prep Time: 30 minutes Yields: 12-14 Pinwheels
Rest Time: 1 hour, and 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours, and 10 minutes
INGREDIENTS
4 1/2 cups of All-Purpose Flour
1 Tbsp. Instant Yeast
1 Tbsp. Sugar
1/4 tsp. Salt
1/3 cup Butter, melted
1/4 cup Yogurt
1 tsp. White Vinegar
2 Eggs
1/2 cup Milk, warm
1/2 cup Water, warm
For Filling:
1 cup Dried Za'atar Mix
1/3 cup Olive Oil
INSTRUCTIONS:
*Note: You can use a stand mixer with paddle and hook attachments for this dough. I chose to use a wooden spoon and my hands because I feel like I get the knead that I want in the bread.
In a large bowl, mix 4 cups of flour (1/2 cup left on the side in case you need extra), yeast, sugar, and salt.
Add in the melted butter and stir the ingredients together until the mixture becomes crumbly.
Mix in the yogurt and vinegar and continue to mix with the wooden spoon. The dough should slowly become softer although it shouldn't be a solid ball just yet.
Next add in the eggs one at a time and continue to mix with the wooden spoon until the eggs are fully incorporated.
Pour in the milk and water a little bit at a time until you have a doughy mixture.
Using your hands or the hook attachment, begin kneading the dough until it is not sticky anymore and you can form a ball. You may need to use that extra 1/2 cup of flour if the dough is too watery and sticky. Continue kneading for 8-10 minutes.
Oil the bowl and place the ball of dough back in there. Cover the bowl with a damp towel and set it in a warmer place for an hour to proof and rise. The dough should at least double in size.
Once the dough has risen, remove the towel and punch the dough down while it's in the bowl to release the build-up of air. Allow it to sit, uncovered, for 15 minutes.
On a floured surface, roll out the dough into a 9x13 rectangle. If you want the pinwheels to be crispier and more biscuit-like, roll out the dough to a 1/2 inch thickness. If you want them to be fluffy like I made them, roll the dough to a 1-2 inch thickness.
In a separate bowl, combine the za'atar mix and olive oil until they create a paste-like mixture. Spread the mix evenly all over the rolled out dough.
Beginning with the long side of the rectangular dough that is closest to you, tightly roll the dough into a log-like shape. Pinch the seams when you have reached the end.
Using a knife or floss, slice 12-14 circular pinwheels that are 1 inch thick.
Place them on a parchment paper-lined baking tray and allow them to rise again for 20 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Bake the pinwheels for 8-10 minutes until they are golden brown.
Remove them from the oven and allow them to cool while covered in a dry towel.
Serve immediately or store in an airtight container for five days.
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