609. Zaatar Croissants

Zaatar croissant in the Middle East is equivalent to a butter croissant in Europe.

Based in my kiri croissant recipe, I did a couple of modifications to make this version  more wholesome and rustic at the same time.
Instead of using only regular white flour, I did part oat flour, part whole wheat flour, and part regular flour.
I also did not twist the ends into a crescent shape, and left then into tapered rods; I'm not sure why I did that, but I liked the result.
The dough is meant to be extra soft, fight the urge to add more flour!

Ingredients:

1 cup oats
1 cup flour
1 cup whole wheat flour
2 Tbsp powdered milk
2 eggs
2 tsp yeast
1 tsp salt
1 tsp sugar
2 Tbsp ghee (or soft butter)
1/4 cup oil
1 cup warm water
4 Tbsp zaatar

For the topping:
1 egg, beaten

Method:

Either using a food processor, pulse the oats until ground into a flour.
Add all the rest of the ingredients except for the zaatar until a soft dough is formed.
Cover in a bowl and let rest for an hour.
Divide the dough into four balls.
Store three balls covered while working with the fourth.
Roll the dough into a large circle.

Quarter the circle, then cut each quartered into three equal parts.

Sprinkle a heaping tablespoon of zaatar over the circle.

Roll up the triangle, starting at the wide side and place on non-stick baking sheet.

Brush the tops with egg wash and let rest for another 10 to 15 minutes.

Bake in a preheated 360F oven for 20 minutes, plus a minute or two on broil to give a golden color.

Let cool slightly before consuming warm or cold.

 صحة و عافية