For the dough
2 cups wholemeal flour
1 cup plain flour
1 tbsp dry yeast
1 tsp raw sugar
1 1/4 cup warm water
Extra virgin olive oil
For the filling
1/2 cup zaatar, plus extra for garnish (this can be purchased from Middle Eastern stores)
3 tbsp extra virgin olive oil
In a large mixing bowl, combine the wholemeal flour with the yeast, sugar and salt. Add the water and olive oil and mix with a fork until a wet dough forms. Add half of the all purpose flour and combine once more.
Spread the remaining all purpose flour on your work bench. Place the dough in the middle and knead, incorporating the remaining flour, until smooth and elastic. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap, then a tea towel, and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 190C / 375F. Mix the zaatar and olive oil to make a paste.
Punch down the dough, then knead for 1-2 minutes on a lightly floured surface. Divide the dough into three equal portions. Roll each portion out into a circle, about 1/2cm thick. The dough will shrink, but just keep rolling. If it will not keep its shape, you can stretch each piece manually in the next step.
Slice each circle of dough into 8 equal triangles, as if cutting a pizza (see photo below). Place a small teaspoon of zaatar at the outermost edge of each triangle.
Roll each triangle, from the widest part moving in towards the center, to form a twist. Curl the edges toward each other to form a croissant shape.
Place the croissants on a lightly oiled baking sheet. Brush lightly with olive oil and sprinkle some extra dry zaatar mix on top, for garnish. Bake for 10-12 minutes until golden brown.
Audio pairing: SebastiAn, “Embody”