These Lebna Bread Buns make a scrumptious breakfast or addition to any lunch box or picnic basket. They are popular with the kids and so versatile with their fillings. Made with a soft pizza-like dough and spread with a creamy cheese filling, you can add any type of toppings before rolling the dough up into a long log and slicing it up into its cute swirl shapes. We have added, za’atar, fresh herbs such as parsley, dill or spring onion, or you can add some diced salami, olives or tomatoes. The cream cheese base acts as the glue that keeps it all together.
Mini versions of these Lebna Baked Swirls can make great party appetizers, or you can keep the size portion and slide in some wooden skewers for a savoury lollipop treat.
Ingredients Needed for Lebna Bread Buns
- 1 kg self-raising flour
- 1 tbsp salt
- 1/2 cup of oil
- 1 tbsp dried yeast
- 1/2 litre of warm water
- 1 tub/packet lebna or cream cheese
- 1 cup chopped parsley or green onion
- 1 egg (for brushing)
- Black seed (for sprinkling over the top)
How to make Lebna Bread Buns
- Sift the flour into a large mixing bowl, make a little well in the middle and add the salt, yeast and oil.
- Start adding the water a little at a time into the middle of the bowl and start mixing the flour into the water with your hands to form the dough.
- A light and soft dough should gradually form as you nearly finish the water. Knead the dough really well, collect any loose bits of the dough from around the edges and work it back into the mixture. Cover it, then let it rest and proof for about 30-40 minutes.
- Divide the dough into 2 halves if you have a smaller workspace. I usually use a large, lightly floured table surface to roll out the dough into a rectangular shape base.
- Generously spread the lebna or your favourite cream cheese onto the entire surface of the rolled-out dough. Add any additional toppings, in this case, we used chopped parsley.
- Starting from one end of the longest side, roll up the dough to the other side to form a long log. Wet a knife or dough cutter, and slice the log into 3cm thick swirls.
- Place the swirls directly onto a lined baking tray, brush over with some egg wash and sprinkle a little black seed over the top.
- Serve hot with your favourite hot drink.
Lebna Bread Buns
These Lebna Bread Buns make a scrumptious breakfast or addition to any lunch box or picnic basket. They are popular with the kids and so versatile with their fillings. Made with a soft pizza-like dough and spread with a creamy cheese filling, you can add any type of toppings before rolling the dough up into a long log and slicing it up into its cute swirl shapes. We have added, za'atar, fresh herbs such as parsley, dill or spring onion, or you can add some diced salami, olives or tomatoes. The cream cheese base acts as the glue that keeps it all together.Mini versions of these Lebna Baked Swirls can make great party appetizers, or you can keep the size portion and slide in some wooden skewers for a savoury lollipop treat.
Ingredients
- 1 kg self-raising flour
- 1 tbsp salt
- 1/2 cup of oil
- 1 tbsp dried yeast
- 1/2 litre of warm water
- 1 tub/packet lebna or cream cheese
- 1 cup chopped parsley or green onion
- 1 egg for brushing
- Black seed for sprinkling over the top
Instructions
- Sift the flour into a large mixing bowl, make a little well in the middle and add the salt, yeast and oil.
- Start adding the water a little at a time into the middle of the bowl and start mixing the flour into the water with your hands to form the dough.
- A light and soft dough should gradually form as you nearly finish the water. Knead the dough really well, collect any loose bits of the dough from around the edges and work it back into the mixture. Cover it, then let it rest and proof for about 30-40 minutes.
- Divide the dough into 2 halves if you have a smaller workspace. I usually use a large, lightly floured table surface to roll out the dough into a rectangular shape base.
- Generously spread the lebna or your favourite cream cheese onto the entire surface of the rolled-out dough. Add any additional toppings, in this case, we used chopped parsley.
- Starting from one end of the longest side, roll up the dough to the other side to form a long log. Wet a knife or dough cutter, and slice the log into 3cm thick swirls.
- Place the swirls directly onto a lined baking tray, brush over with some egg wash and sprinkle a little black seed over the top.
- Serve hot with your favourite hot drink.
