This is what Natashya, who is hosting the Bread Baking Babes challenge this month, picked to bake. These flatbreads remind me of parathas (an Indian flatbread, usually with filling in it). On reading through the recipe and her post, I knew I just had to make this.
According to Jeffrey Alford and Naomi Duguid, whose Home Baking, The Artful Mix of Flour and Tradition Around the World this recipe is taken from ~
“Beirut has a lot of good food at every level, from fancy restaurants to local eateries, from home cooking to quality market shopping. And for a curbside snacker like me, it’s paradise. There are sesame-covered flatbreads, grilled meats, and sweet and not so sweet cookies; there’s always something nearby to eat.
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.“
Tahini isn’t something that’s readily available here except in a couple of stores where it’s very expensive. I use a lot of sesame seeds in my cooking and sesame seed oil is something that you’ll always find in Palakkad Iyer homes, so I made my own tahini. I would like to think my home-made tahini was better as it was fresh and had lots less oil.
I made just half the recipe so I used about 1/2 cup of white sesame seeds and 1 tbsp sesame seed oil. The amounts aren’t very exact, so please use your intuition while making the tahini paste.
Roast the sesame seeds, over low heat, until they start turning golden and pop. Take the pan off the heat, cool and powder in the mixer/ grinder. Add the sesame seed oil and a little salt. Process till it becomes a thick paste.
For a detailed explanation, with pictures, to make these flatbreads please see Natashya’s post.