Mixing instant yeast directly into the flour is fine. But I prefer to activate it.

Firstly take 50 ml of slightly warm milk.

To this milk, add sugar and instant yeast. Cover it and set aside for 10 minutes.

Thereafter, ideally the yeast blooms. This is activated yeast.

In the mean while take all-purpose flour in a mixing bowl. Add salt. Make a well in the centre of the flour.

Now pour the activated yeast solution over the flour.

With an electric hand mixer or stand mixer, make a soft dough. Around 40-50ml of slightly warm water will need to be added a little at a time.

Now that the dough is formed, transfer the dough onto the counter top.

Initially the dough will be sticky. Knead till dough leaves the hand and is smooth.

Apply some oil on the dough and your hand and knead for five minutes more till the dough is smooth.

Now that the dough is smooth apply oil on the dough to prevent it from sticking to the sides of the bowl. Also apply oil or spray oil on the sides and bottom of the bowl. Cover with cling wrap.

Leave the bowl of dough to proof until it is double in volume. (This takes around 1-2 hours on the

Once the dough has doubled in volume, knock down the air.

Using some flour for dusting, roll out the dough to 10" x 8" sheet with ¼ " thickness.

Firstly, brush some extra virgin olive oil on the entire rolled out dough sheet leaving the edges.

Sprinkle zaatar all over the rolled dough sheet.

Then, spread the olive tapenade (paste) uniformly throughout.

Thirdly, sprinkle grated cheese all over the olive paste (tapenade) followed by a generous sprinkle of zaatar again. (Look up in the FAQ for my vegan version of olive tapenade)

Starting from the longer side towards yourself, pull up the side towards you and start rolling into a log.

Dust some flour if needed.

Apply some water on the sides to seal and secure the log into a tight one.

Roll the log with hands to slightly elongate the log and even out its thickness.

Now cut into equal portions or rolls. This recipe fetched me 10 rolls.

Transfer these rolls into a lined baking tin leaving so that they barely touch each other.

Cover this tin and set aside for 30 minutes. The rolls by now would be touching or snuggling together. Apply milk wash on the rolls.

Bake these pull apart rolls in a preheated oven at 200ºC for 20 minutes. Then reduce temperature to 180ºC and bake for another 5-10 minutes. (Slight variations in baking time may occur for individual ovens)

Take the baked rolls out from the oven, remove the rolls from the tin at once. Brush some butter on the pull apart rolls.

Place them on a cooling rack to cool for a few minutes.

Enjoy them warm and fresh.

Serve with grilled meats, Tandoori Chicken Whole legs, Easy Garlic Hummus or Spiced Labneh Dip or warm Marinara Sauce.

Home baked breads are best eaten the day they are baked.

Any leftover bread can be stored for two to three days in an airtight container or zip-top bag. Before eating, reheat it in the oven for its best flavor.