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 1/4 " 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.