The Za’atar Bun with Whipped Labneh and Olive Oil offers a vibrant, balanced, and deeply satisfying flavour profile. The za’atar topping adds a herbaceous note with a hint of citrus, while the whipped labneh provides a creamy, tangy freshness. The olive oil lends a smooth, luxurious finish.

Makes 5 Buns

INGREDIENTS:

• • 500 g all-purpose flour
  • 300 g lukewarm water
  • 8 g salt
  • 8 g sugar
  • 1 tbsp za’atar seasoning
  • 5 g active dry yeast
  • Olive oil (for drizzling)

METHOD:

• • In a mixing bowl, combine the water, sugar, and yeast. Stir gently and allow the yeast to activate for 2-3 minutes. Add the flour, salt, and za’atar seasoning. Use a wooden spoon to mix until a sticky dough forms.
  • First Proof: Cover the bowl with a damp cloth and let the dough prove in a warm place for 1 hour, or until it doubles in size.
  • Punch down the dough and divide it into 5 portions, approximately 150 g each. The dough may be sticky; sprinkle with a little flour to help shape into balls. Place each ball into a small baking pan or on a lined baking tray.
  • Second Proof: Drizzle the tops of the buns with olive oil and let them prove again in a warm spot until doubled in size.
  • Preheat your oven to 400°F (200°C). Bake the buns for 10-15 minutes, or until they are a rich, golden brown.
  • Serve the buns warm with whipped labneh drizzled with maple syrup for a creamy, tangy, and subtly sweet pairing. Butter also makes a delightful accompaniment.