Seed & Turmeric Pull-Apart Bread Ring

Makes 24 rolls

2 tsp dried yeast

1 tsp sugar

500g high-grade flour

2 tsp chopped fresh oregano 1 tsp ground turmeric

2 tbsp white sesame seeds, plus

extra to garnish

1 tbsp black sesame seeds, plus

extra to garnish

1 egg, beaten, to glaze Labneh, pomegranate seeds, oregano sprigs and olive oil, to serve

ZA’ATAR

1 tbsp white sesame seeds 1 tbsp dried thyme

1 tbsp sumac

2 tsp dried oregano

1 tsp dried cumin

Place yeast, sugar and 325ml of lukewarm water into a small bowl and set aside at room temperature for 5 minutes. Place flour, 2 tsp salt, oregano, turmeric and both sesame seeds into a large bowl and stir to combine. Make a well in the centre of the dry ingredients. Add yeast mixture. Knead for 10 minutes until the dough is smooth and silky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean, damp tea towel and leave in a warm place for about 1 hour or until doubled in size.

Preheat oven to 200˚C (180˚C fan forced). Divide dough into 24 pieces and roll each one into a ball.

Place 8 in a ring formation onto a large oven tray lined with baking paper. Fill in the gaps around the outside with 8 more rolls, then repeat with the last 8 rolls.

Glaze with beaten egg then sprinkle over extra white and black sesame seeds.

Bake in the oven for 20 minutes or until the bread ring is golden brown.

To make za’atar, combine all the ingredients.

Serve bread with za’atar, labneh, pomegranate seeds, oregano sprigs and olive oil.