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!
1 cup oats
1 cup flour
1 cup whole wheat flour
2 Tbsp powdered milk
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
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.