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A showstopping challah bread with a za’atar spiced filling baked around a ceramic dish, which holds the dip! These Za’atar Bread Rolls make for a perfect centerpiece for the dinner table.
Baking the za’atar bread rolls around a ceramic dish is such an easy way to turn this loaf into a showstopper! I should try this with a sweet loaf and a cream cheese dip some day.
For the challah dough
250ml milk (warm)
50ml hot water
14g dried yeast
1 tbsp of soft brown sugar
660g white bread flour
3 eggs, beaten
75g olive oil
In a medium pan heat the milk and water to about 37 degrees. When it is warm enough add yeast, sugar, honey and 100g of the flour. Leave this to one side until it is foamy, about 10-15 minutes.
Meanwhile beat the oil into the eggs and put the remaining flour and the salt into the bowl of a stand mixer set with a dough hook.
When the yeast mixture is ready and all foamy whisk in the egg-oil mixture and add to the flour and knead on a medium speed until window pane stage. Cover with plastic film and let rise until doubled in size. Meanwhile prepare the filling
for the filling:
1 big white onion
2 red onions
5 cloves of garlic
3 roasted and peeled red bell peppers
2 tbsp sugar
3 tbsp roasted sunflower seeds
50 g Butter
35 g Za`atar
for glazing: egg wash and some poppy and sesame seeds
Mince garlic and onions and chop the roasted and peeled red bell peppers into fine chunks. (I put the bell peppers on the BBQ until blackened, than let them cool and peeled them under cold water). Fry the white onion and 1 of the red onions in a pan with 1 tbsp of oil. After 10 minutes or so turn up the heat and add the sugar. Let caramelize and add the garlic , the other red onion and the bell pepper. Add the sunflower seeds and the za’atar and let the filling cool down.
For the za’atar:
4 tbsp sesame
4 tbs sumac
4 tbsp marjory
4 Tbsp oregano
4 tbsp cumin
2 tbsp coriander
2 Tsp salt
Roast sesame and cumin and coriander seeds and grind them in a coffee grinder or a processor. Add the rest of the ingredients and store in a jar in a dark cool place.,
Once your dough is ready scrape it out of the bowl and cut off a fifth of the dough for the upper ring of the loaf and set aside. Roll the remaining dough into a rectangle of roughly 18in x 10in, with the long edge towards you. Brush the 30 g of softened butter over the dough and then spread the dough with 4/5 of the spiced onion mixture.
Roll the dough into a log and cut into 12 equally sized rolls just like with cinnamon rolls. Do the same thing with the leftover dough that you put aside and cut into 15 rolls.
Now prepare a baking sheet and arrange your za’atar bread rolls around your ovenproof ceramic dish.
Cover with oiled foil and let rise for another 30ish minutes while preheating the oven to 190 Celsius.
Brush the za’atar bread rolls with egg wash and sprinkle with poppy seeds and sesame. Let bake for 35 minutes until golden brown.
Serve your Middle Eastern Za’atar Bread Rolls with a nice dip! Make sure to let the loaf and the ceramic dish in the middle cool down a bit. Learn from my mistakes!!!!
Especially when served with a dairy based dip!!
Eure Lieben werden sich darauf stürzen!