Sukkar Bin Tahin (Beirut Tahini Swirls)
This is what Natashya, who is hosting the Bread Baking Babes challenge this month, picked to bake. When I saw the picture of these flatbreads, I was reminded of parathas (an Indian flatbread, usu
For the Dough:
For the Filling:
  1. 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.
  2. Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
  3. 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 190C (375F).
  4. Mix together the tahini and sugar and stir until smooth. Set aside.
  5. Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered.
  6. Flatten each out on a lightly floured surface, and 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.
  7. 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.
  8. 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 outu2014donu2019t worry, just leave it.
  9. 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.
  10. Serve warm or at room temperature.
  11. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Recipe Notes

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.