BBC TVrecipes

Inventive recipes with a touch of spice from Rosie Birkett, Georgina Hayden and Big Zuu

Make use of the spices in the cupboard!

Georgina Hayden's little za'atar buns

These swirled buns are my twist on a manoushe, a traditional Levantine morning flatbread that's topped with olive oil and za'atar. They're one of my favourite breakfasts. If I'm fasting, I'll eat them straight up or with a plate of crunchy radishes, cucumbers and olives on the side. When I'm not, I might add some labneh to dip the buns in.

Makes 9 Prep 25 mins plus at least 1 hr 30 mins proving Cook 30 mins VEGETARIAN

1 tbsp caster sugar

7g sachet fast-action dried yeast

500g strong white bread flour, plus extra for dusting 3/4 tsp sea salt

125ml extra virgin olive oil, plus extra for proving and the tin

6 tbsp za’atar 1/2 tsp pul biber

1 Tip the sugar and yeast into a jug and whisk in 275ml warm water. Set aside for a couple of minutes.

2 Meanwhile, tip the flour into a large bowl and stir in the salt, then make a well in the centre. Mix in the yeasty water and 25ml extra virgin olive oil and stir until well combined - add more water if needed you want a moist dough.

3 Transfer the dough to a surface lightly dusted with flour and knead for around 8-10 mins until smooth.

4 Wash and dry the bowl, then lightly oil it. Return the dough to the bowl, drizzle with a little more oil and leave to prove for around 1-1 1/2 hrs (this will depend on how warm your kitchen is), until doubled in size.