Using Up That Flour: Onion-Za’atar Twists Recipe
Onion-za’atar bread twists with a surprise filling are a good pre-Passover treat.
How is it I still have so much flour? I’d better find ways to use it up before Passover. There are only three weeks.
I guess the Purim Panic got to me. I baked ma’amoul pastries, the ugly and delicious Prune and Chocolate loaf, Onion Za’atar Twists, and peanut butter cookies with cranberries (recipes follow). Challot for this Shabbat will use up a kilo of flour. But I still have too much flour in the house.
Here are some other ideas:
Kreplach. Making pasta at home uses up a lot of flour, including the flour you use to dust surfaces. And if you have kreplach, you have to have soup. There’s dinner for you.
Weekday bread for sandwiches and toasting.
Pancakes or blintzes for dinner.
Refresh the sourdough! That uses up 1/2 cup of flour right there. Not to mention if you decide to bake.
Muffins for kids to take to school.
Cake and cookies for Shabbat.
Quiche. With soup or a salad on the side, you’ve got a meal.
I know I’ll run out of flour before getting to everything there. Good.
Meantime, let me show you the…
Yield: 10 roll-sized twists
- 1-1/4 cup warm water
- 1 tablespoon dried yeast or 1 cube fresh yeast
- 2 tablespoons sugar
- 3- 1/2 cups all purpose flour
- 2 teaspoons salt
- more flour for dusting
- 2 large onions
- 2 tablespoons olive oil
- 1 teaspoon salt
- more olive oil for drizzling
- 1 tablespoon za’atar spice – you may substitute2 tablespoons plain sesame seeds or a mixture of sesame seeds and oregano
1. Chop the onions coarsely. Fry them in the 2 tablespoons of olive oil over medium heat till they are golden – about 10 minutes. Season them with salt and pepper.
2. Dissolve the yeast in the warm water.
3. Add sugar, flour, and salt to the yeast water. Mix well.
4. Knead briefly to obtain a smooth dough.
5. Cover the dough and set aside to rise for 1 hour.
6. Divide the dough into 10 pieces. Leave them on a floured surface.
7. Choose a piece of dough and roll it out into a fat rectangle.
8. Lay a tablespoon of seasoned sautéed onions along one of the long sides of the rectangle.
9. Roll it up twice and pinch the seam shut.
10. Make a loop and tuck the ends of the “snake” through it to make a twist.
11. Do the same with the remaining pieces of dough.
12. Cover and let them rise for 1/2 hour. Preheat the oven to 375 °F – 200°C.
13. Just before putting them in the oven, brush olive oil over each one and sprinkle with za’atar.
14. Bake the twists for 25 minutes or until they are golden brown.
These savory little breads are cool because you don’t see the filling until you bite into one and then – oh my onion goodness.
Other flour-using ideas on Israeli Kitchen (most using corn, another item many of us need to use up before Passover):