In the time of quarantine baking spiked and people started looking for different ways to keep busy and create in the kitchen. For me, I had to find ways to create something that didn’t hold me all day in the kitchen and satisfied my stir crazy bored family.
I was starting to run out of ways to work with our basic dough recipe when I decided to make a giant zaatar roll. I had seen different variations of this rolled mana’eesh on the internet and it was a perfect time to give it a go. I have made mini finger rolls for the kids in the past and they are a perfect lunch or snack, but these were eye catching on the breakfast spread and large enough portions for the older kids and adults.
For this recipe you will need one basic dough recipe and that would make 12 servings. You can easily make half as much or even reduce the dough recipe to 3 cups if you want the servings not to be as large.
When mixing the zaatar with oil, make a paste consistency, just runny enough so you can spread it. You can customize the cheese you choose to sprinkle over top. I like to mix two or three of whatever is at hand. You may also choose to skip the cheese all together.
The measurements on this recipe are approximate to how we like our rolls but feel free to put as little or as much as you prefer.
- 1basic dough recipe
- 2/3 cup zaatar
- 1/2 cup vegetable oil
- 1/2 cup shredded mozzarella
- 1/4 cup shredded Ikawee cheese
- In a bowl mix zaatar with oil to create a paste; add oil slowly until you reach the right consistency.
- Once dough has doubled in size, transfer dough to a well-floured surface and roll dough out into a 17 x 14? inch rectangle.
- Spread zaatar over dough leaving bare 1 inch margin down one length of the dough.
- Sprinkle your choice of cheese over top.
- Tightly roll dough up, starting from the 17-inch side and place seam side down making sure to seal the edges of the dough as best you can. If the dough stretches too long as you roll, tap both ends in towards each other to reduce the length.
- Cut into 12 equal pieces (approximate 1.25 inch)
- Transfer to 13×9 lightly greased baking pan.
- Cover with plastic wrap and a towel let rest for 30- 45 minutes.
- Bake at 500 F on middle rack until golden.