BBC TVrecipes

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

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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.