رولات الزعتر والجبنة

We mix all the ingredients together in a large bowl just until combined (without kneading). The dough should be soft and sticky, and that’s the desired consistency.

We cover the dough and let it rise at room temperature for 1 to 1.5 hours, stretching and folding the edges toward the center 2–3 times (about once every 30 minutes).

We transfer the dough into a bowl with a tight lid and place it in the fridge for cold fermentation overnight. The dough can be kept in the fridge for up to 3 days.

We remove the dough from the fridge and roll it out directly on a floured surface to a thin-to-medium thickness.

We spread the thyme mixture or cheese evenly over the dough, then cut and roll it into spirals.

We arrange the rolls on a baking tray, cover, and let them rise again for about 1 hour.

We preheat the oven to 200–220°C (390–430°F) and bake the rolls for about 30 minutes until golden.