Cheese Stuffed Oregano Bread Rolls
The Best Stuffed Bread Balls Recipe with Fresh Oregano Leaves, inspired by Palestinian Zaatar Bread. This easy herbed dough ball recipe is filled with Mozzarella, made with olive oil into a soft golden ball.
Servings: 10 servings
Calories: 167kcal
Ingredients
- 1 tbsp active dry yeast
- ½ tbsp sugar
- 1 cup warm water (230 ml)
- 4 cups all-purpose flour (500 g)
- ⅓ cup fresh oregano leaves roughly chopped
- 1½ tsp salt or to taste
- a pinch turmeric powder optional for color
- ½ cup olive oil (118 ml)
- 2½ tbsp plain whole milk yogurt
- 8 oz package of mozzarella cubed
Instructions
Make the dough
- In a small bowl, mix the yeast, sugar and water. Set the yeast aside for 10 minutes to activate.
- In a large bowl, add the flour, salt, and oregano leaves, and mix until the leaves are well-incorporated and coated with flour.
- Add the activated yeast, oil, and yogurt to the bowl with the dry ingredients, and mix everything with a spoon until it's all combined.
- Transfer to a surface and knead the dough by hand for about 10 minutes.
- Coat a bowl with oil and place the dough in it, and cover with plastic wrap. Place in a warm spot to rise for about 30-45 minutes or until doubled in size.
Assemble and Bake
- Preheat the oven to 400 C, and line a baking sheet with parchement paper, or grease with some olive oil.
- Cut up the dough into balls of the desired size. Stuff each ball with one or two cheese cubes, and place on the baking sheet.
- Bake for about 20 minutes or until golden brown. You can broil for 2 minutes to get more color.