For the dough:
1 cup & 1 scant cup village flour (durum flour) (A scant cup means the cup is not filled to the top)
1/4 cup “00” flour (all purpose flour is OK)
1/2 tsp active dry yeast
1/2 tsp salt
2 tbs vegetable oil
1/4 tsp baking soda
3/4 to 1 scant cup warm water
For the tahini filling:
1 cup brown tahini
1/2 tsp vegetable oil
1/3 cup & 1 tbs white sugar
1/4 tsp cinnamon
1/8 tsp baking soda
1. Preheat the oven to 160C. Line a baking sheet with parchment paper.
2. Prepare your tahini filling. Add the ingredients together and stir. The texture should be a bit rough – not smooth.
3. In a large bowl combine the flour, dry yeast, salt, baking soda and vegetable oil. Using a dough hook on your mixer (or you can do this by hand), mix the ingredients together so that they become slightly sticky (about 1-2 minutes).
4. Continue to mix for about 5 to 10 minutes and add slowly add the water. The dough should come together as a smooth ball, with a slight almost shine to it. You may need to adjust the water (a little less or a little more) depending on when your dough forms a ball.
5. On a flat clean surface, pour about 1 tbs of vegetable oil. Cut your dough into six equal pieces of dough and shape them into circles with a little groove in the middle.
6. Pour about 1 tbs of the tahini mixture in the center of each circle. Grab the two “corners” of the circle closest to you and bring them forward (i.e. away from you) to touch the other two “corners” of the circle away from you. (I know that circles don’t have corners, but please pretend they do.) Some of the tahini mixture may squeeze out but this is OK.
7. Roll the dough out into a long cylinder. Roll over any excess tahini mixture that appears on the table, enveloping the tahini mixture on the table into the dough as you do so.
8. By this stage you should have a long cylinder – about 20 centimetres long. Fold it in half in the center and begin to roll the dough again into one cylinder. As you roll it this time, twist the ends in opposite directions to create a “swirl/twist” effect (see the picture collage above). When it is about 15 centimetres long, curl the ends and take one end and place it on top of the other. Make the other 5 “tahinopittes” before proceeding.
9. Before placing the “tahinopittes” onto a baking try, squish each “tahinopitta” with the palm of your hand into a flat disc.
10. Place on a baking tray and leave to rise for 15 minutes. Place in oven for about 20 minutes, keeping an eye on them to lightly brown on top.
11. If you still aren’t happy with what you got, email me and I will try to help – these can be a bit finicky! But are WELL worth the effort for that final taste. yum, yum, yum.