In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil and stir in. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375 F.
Mix together the tahini and sugar and stir until smooth. Set aside.
Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end in. Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out—don’t worry, just leave it.
Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool.
Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Author's Comments
These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they’re just right either way. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Home Baking The Artful Mix of Flour and Tradition Around the World
Instructions
In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil and stir in. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375 F.
Mix together the tahini and sugar and stir until smooth. Set aside.
Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end in. Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out—don’t worry, just leave it.
Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool.
Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Author's Comments
These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they’re just right either way. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Home Baking The Artful Mix of Flour and Tradition Around the World
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