I did half the recipe (3 swirls) as this was the first time I was making these. I also substituted half the all purpose flour with whole wheat flour and used brown sugar instead.
I also found that after rolling up the filling in the dough into cylinders, mine didn’t quite reach the 20″ length mentioned. So I lightly rolled the cylinders to stretch them out to 20″.
My first thought on biting into one was that I should have made the full recipe, as we got only one each. The aroma of these swirls baking, almost makes it difficult to wait for them to cool down till they’re safe enough to eat!
The “sukkar bin tahini” is a flaky, slightly chewy flatbread which isn’t very sweet and perfect with a cup of coffee. And if you love sesame seeds and bread, just go for it!
These delightful flatbreads are going to be YeastSpotted too.