2 1/2 cups plain flour
7g sachet of dried yeast
2 teaspoons salt
1 teaspoons caster sugar
3 tablespoons olive oil
3 tablespoons zataar
100g mozarella (shredded)
100g parmesan (grated)
100g feta (crumbled)
Olive oil (extra, for brushing)
Combine yeast, salt and sugar in a large bowl with 1 cup warm water. Set aside for 5 minutes until mixture activates and becomes frothy.
In a separate bowl add sifted flour. Make a well in the centre and add yeast mixture. Bring together until just to combined.
Turn onto a lightly floured work top and knead until smooth (approximately 10 minutes).
Lightly grease a bowl to place dough into. Cover and set aside. It should be placed in a warm, draught-free place for about one hour or until it doubles in size.
In the meantime, combine the zataar and olive oil to create a paste.
Grease a 30cm x 24cm (approximately) oven-proof pan.
Punch down dough and knead until it returns to original size. On a floured surface, roll out into a large rectangle approximately 47cm x 30cm. Spread the zataar paste all over dough. Sprinkle evenly with mozarella, parmesan and crumbled feta.
Starting from long end, roll to enclose. Cut the roll into portions about 2cm in thickness. Place each portion (face up, side by side) in the pan. Cover and set aside in a warm, draught-free place for 30 mins to rise.
Preheat oven to 200°C. Lightly brush the rolls with a little extra oil. When you place pan in oven reduce temperature to 180°C and bake for 30 mins or until golden.