TheFoodTasting

Desciption

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.

Tags

#60-minutes-or-less #Time-to-make #Course #Cuisine #Preparation #Desserts #Lunch #Snacks #Asian #Middle-eastern #Dietary #Low-sodium #Low-cholesterol #Healthy-2 #Low-in-something

Steps

1. In a medium bowl
2. Dissolve the yeast in the lukewarm water
3. Stir in one cup of the flour
4. Then add the sugar and oil
5. Stir
6. Incorporate a second cup of flour
7. Then turn the dough out onto a well floured surface and knead for 5 minutes
8. Or until smooth
9. Cover the dough with plastic wrap and let rise for 2 to 3 hours
10. Until doubled in volume
11. Meanwhile
12. Place a baking stone or unglazed quarry tiles
13. If you have them
14. On the middle oven rack and preheat the oven to 375f
15. Mix together the tahini and sugar and stir until smooth
16. Set aside
17. Cut the dough into 6 equal pieces
18. Work with 3 at a time
19. Keeping the others covered
20. Flatten each out on a lightly floured surface
21. Then roll each out to a rectangle about 5 inches by 10 inches
22. Spread the top surface with 2 1 / 2 tablespoons of the filling mixture
23. Spreading it almost to the edges
24. Roll up the rectangle from a long side into a cylinder
25. Which will stretch as you roll to about 20 inches long
26. Anchor one end and coil the bread around itself
27. Then tuck the end inches flatten with the palm of your hand
28. Then set aside
29. Covered
30. While you fill and shape the other 2 rectangles
31. Return to the first coil and roll out gently with a rolling pin
32. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly
33. And so on
34. Until you have rolled each to a round about 6 to 7 inches in diameter
35. A little filling may leak outdont worry
36. Just leave it
37. Place the breads on the hot baking stone or tiles and bake for 15 to 20 minutes
38. Until golden brown and flaky
39. Transfer to a rack to cool
40. Shape and bake the remaining 3 pieces of dough
41. Serve warm or at room temperature
42. Makes 6 golden brown
43. Flaky textured coiled rounds
44. About 6 inches wide
45. Filled with sesame paste and sugar
46. Home baking the artful mix of flour and tradition around the world