Mature Cheddar, creamy yoghurt and Never Not Eating Za'atar come together in these easy, golden buns. There’s no yeast or proving to fuss over, just mix, shape and bake. Serve them warm alongside soup, add them to a brunch spread, or grab one straight from the tray.
The Stuff:
- 4 Heaped tablespoons plain yoghurt, 110 millilitres/3¾ fluid ounces/scant ½ cup
- 3 Heaped tablespoons cream cheese, 100 millilitres/3½ fluid ounces/scant ½ cup
- ½ Cup grated mature Cheddar cheese (70 grams/2½ ounces
- ½ Cup self-raising/self-rising flour, 70 grams/2½ ounces
- ½ Cup ground almonds, 50 grams/1¾ ounces
- ½ Teaspoon salt
- 1½ Teaspoons Never Not Eating Za'atar, plus 1 teaspoon to sprinkle on top
- 1 Egg
- 1 Teaspoon nigella seed
The Method:
- Preheat the oven to 350°F.
- In a large bowl, mix together the yoghurt and cream cheese. Add the grated Cheddar, the flour, ground almonds, salt, and Never Not Eating Za'atar, and mix again.
- Line a baking tray with baking parchment. Wet your hands, take a spoonful of the mixture, and roll it into a ball. Place on the lined baking tray and press it a little to flatten out. Repeat with the rest of the mixture.
- Beat the egg in a small bowl and brush it over the buns, then sprinkle with a little more Never Not Eating Za'atar and the nigella seeds.
- Bake in the oven for 25 minutes until they are golden. Serve warm.
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