Tuesday, 2 June 2009


INGREDIENTS for 4 tahini bread
  • 2 cups of flour
  • 1 tsp salt
  • 1 cup mixture of milk and warm water
  • 1 tbsp olive oil
  • 1 egg
For the filling
  • 8 tbsp runny tahini ( sesame paste )

1) Sieve flour with salt. In a separate bowl, mix egg, oil, milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 minutes.
2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of tahini for each bread and roll up the dough to form a twisty log. Then roll it again, this time 20-23 cm in diameter.
3)Pre- heat a lightly greased non stick pan or griddle then turn the heat to low and place the bread to cook slowly for about 7-10  minutes each side until they are golden and cooked through. Repeat the same with remaining dough.
4) Cool the bread 5-7 minutes before serving.
5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat them in a non stick pan the next day to warm them before serving.

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