Soft pull-apart scrolls made with fresh oregano and onion. This pillowy oregano bread is easily made with my basic pizza dough and is naturally vegan. It can be enjoyed during breakfast, lunch or dinner.
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I get so excited when the garden is brimming with fresh oregano. It’s an amazing culinary and medicinal herb to have in the garden and one that I use a lot.
These pull-apart scrolls came about when I was making fresh oregano salad, the flavours is so unique (I am obsessed), I had to use this salad in baking.
This oregano bread can be enjoyed for breakfast, lunch or dinner. Family members tend to always overindulge, it's fun for them to pull it apart and eat.
Each scroll is small enough to fit in the palm of your hand.
How to use fresh oregano?
Aside from baking, I also love to use fresh oregano leaves for making zaatar. Learn how to make zaatar or use it in salads as per the abovementioned. Fresh oregano is a staple herb in my Lebanese family's diet.
I also use fresh oregano as a herbal tea recipe - I generally will prepare the leaves for other meals and to not waste the stalks I will steep them in hot water.
😋Why you’ll love this recipe
- Naturally vegan
- Super easy to prepare
- A versatile vegan herby bread that can be enjoyed as is or with other foods
✔️What You’ll Need
🥘Ingredient Notes
Basic dough is the foundation of this recipe, it will be made with all-purpose flour, water, maple syrup, olive oil, salt and dry active yeast.
Fresh oregano that has been washed, thoroughly dried and the leaves separated from the stems. The fresh oregano leaves will need to be finely chopped, almost minced. I like to use a handheld chopper* to do this, you can also use a mezzaluna*.
Fresh onion is best, you can use white, brown or red onion. The onion will need to be finely chopped and again I use a handheld chopper to do this.
Lemon juice should be freshly squeezed. It will give a slight acidic sour flavour to this oregano bread.
Olive oil will help to bake the scrolls and give them golden edges.
Salt - my go-to is pink Himalayan salt*, but sea salt works well too.
🔪Step-By-Step
Let’s get to how to make oregano bread;
Step 1 - Prepare pizza dough
In a mixing bowl, add warm water, maple syrup and dried yeast and mix. Allow to sit for 10 minutes to activate the yeast. The mixture will become frothy.
In the same bowl, add olive oil and salt to the yeast mixture and whisk to combine. Add flour and salt. Mix the ingredients come together and then turn the mixture onto a clean floured surface and knead for five minutes. If using an electric mixture, turn it on to low-medium to knead for five minutes.
Make a ball with your dough using your floured hands, lightly grease the bowl with olive oil and place the ball in the center of the bowl. Cover the bowl with cling wrap and a tea towel. Allow it to rest for an hour in a warm place so that it can rise. It will double in size.
Step 2 - Prepare the filling
Whilst the dough is resting (approximately 25-30 minutes), in a mixing bowl, combine fresh oregano, onion, lemon juice, olive oil and salt. Divide into 3 even portions.
Step 3 - Assemble
Divide pizza dough into 3 even portions. Roll out one portion at a time, approximately 3-4mm thick (1⁄10") and spread the fresh oregano mixture over the dough. Leave a gap at the top perimeter.
Starting at the bottom of the dough, roll up the dough and place the top perimeter edge face down to help seal the roll. Cut into scrolls approximately 3.5cm (1⅓") apart. Repeat until all dough and oregano filling are used up.
Grease the baking pan or cake tin and place the individual scrolls side-by-side, slightly touching. Optional - brush lightly with oil or see this list of egg wash substitutes.
Bake in a preheated fan-forced oven 190°C (375°F) for 35-40 minutes until golden. Allow cooling for 5 minutes before serving. Enjoy warm or cool.
💭Pro Tips
Make sure dough is covered at all times when not working with it.
Brushing with oil is optional. With and without brushed oil works well. If brushing with oil, take into consideration the bread will brown darker.
Ovens differ in makes and models, check your oregano bread scrolls as they bake, they can be ready between 35-40 minutes. Once the tops are golden.
These vegan scrolls will be mostly golden on the outside and when the bread is pulled apart they will be fluffy and white.
Baking tray or cake tin can be any shape, the oregano bread will take on the shape of this pan.
Fresh oregano when cooked will turn a dark brown almost black colour, this is normal. Also, wet oregano will turn black (doesn't mean it is off). Be sure to dry oregano well before using.
❓FAQ
If you are planning on using oregano fresh, but need to harvest it from your garden before its intended use. It is best to store the leaves with the stems in a clean container without any dampness. Damp fresh oregano leaves will turn black and soil quickly. Whilst dry fresh oregano leaves will keep in the fridge for several days.
Oregano bread will keep well in a sealed container for up to 3 days or 5 days in the fridge. However, it is best consumed within 1-2 days.
🍴Serving Suggestions
My kids normally will snack on fresh oregano bread scrolls (they can’t help themselves), however, this herby bread can be served as a side to my easy no baked vegan pasta, with a balela salad, with soup such as a simple carrot and celery soup.
🥘Related recipes
Another recipe using the same dough is this delicious vegan pizza rolls.
Try my vegan sausage rolls, made with real vegetables.
Or if you like pizza, make them with my vegan pizza dough.
Did you enjoy making these fluffy fresh oregano bread scrolls? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
Alternatively, did you happen to take a photo of your vegan bread scrolls? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group.
If you’re into fast cooking vids, join me on Tiktok.
Janelle x
📖 Recipe
Fresh Oregano Bread Scrolls
Ingredients
Dough
- 290 ml Warm water must be able to put your pinky finger in it
- 2½ teaspoon Dry active yeast
- 1 teaspoon Maple syrup
- 480 g All purpose flour plus extra for dusting
- 2 tablespoon Olive oil
- 1½ teaspoon Salt
Filling
- 3 cups Oregano leaves (fresh) finely chopped
- 1 medium Onion finely chopped
- 2 tablespoons Lemon juice fresh
- 2 tablespoons Olive oil
- ½ teaspoon Salt
- 1 tablespoon Olive oil optional - for brushing
Instructions
Prepare Dough
- In a mixing bowl, add warm water, maple syrup and dried yeast and mix. Allow to sit for 10 minutes to activate the yeast. The mixture will become frothy.290 ml Warm water , 2½ teaspoon Dry active yeast, 1 teaspoon Maple syrup
- In the same bowl, add olive oil and salt to the yeast mixture and whisk to combine. Add flour and salt. Mix the ingredients come together and then turn the mixture onto a clean floured surface and knead for five minutes. If using an electric mixture, turn it on to low-medium to knead for five minutes.480 g All purpose, 1½ teaspoon Salt, 2 tablespoon Olive oil
- Make a ball with your dough using your floured hands, lightly grease the bowl with olive oil and place the ball in the center of the bowl. Cover the bowl with cling wrap and a tea towel. Allow it to rest for an hour in a warm place so that it can rise. It will double in size
Filling
- Whilst the dough is resting, in a mixing bowl, combine fresh oregano, onion, lemon juice, olive oil and salt. Divide into 3 even portions.3 cups Oregano leaves, 1 medium Onion, 2 tablespoons Lemon juice, 2 tablespoons Olive oil, ½ teaspoon Salt
Assembling
- Divide dough into 3 even portions. Roll out one portion at a time, approximately 3-4mm thick (1⁄10") and spread the fresh oregano mixture over the dough. Leave a gap at the top perimeter.
- Starting at the bottom of the dough, roll up the dough and place the top perimeter face down to help seal the roll. Cut into scrolls approximately 3.5cm (1⅓") apart. Repeat until all dough and oregano filling used up.
- Grease baking pan or cake tin and place the individual scrolls side by side, slighly touching. Optional - brush lightly with oil. Bake in a preheated fan forced oven 190°C (375°F) for 35-40 minutes until golden. Allow to cool for 5 minutes before serving. Enjoy warm or cool.1 tablespoon Olive oil
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Gary
This was the answer to my surplus oregano growing in my garden. It’s an easy recipe to follow and the kids love it.