Tahinli Ekmek | Turkish Tahini Bread – #BreadBakers

After a month long dedication to dosas and pancakes, I am back to my first love – breads, more specifically the yeast based bread. A friend gifted me a bottle of tahini and that got me excited to use it in a bread before all of it goes down the hummus route. So when I saw the theme for this month’s Bread Bakers to be Middle Eastern Breads, I knew a God somewhere is there just for me. I also owe a special thanks to Karen of Karen’s Kitchen Stories for hosting this month’s event and picking this theme at the perfect time.

Why I love this Bread?

For starters, it has tahini and if you also love its nutty flavour, this bread is sure to make you happy. Another reason is that this is a single rise bread and perfect for the days you feel a little lazy and yet want to have some delicious bread. Have tahini and don’t want  hummus? Bake it in a bread!

This Tahini Bread is originally from the southern part of Turkey where tahini is a popular ingredient for sauces, dips and baking. The sesame and nigella seeds add a lovely texture to the bread.

For similar recipes, check out Bread Rolls, Kimbula Banis -Sri Lankan Sweet Buns and Eliopsoma -Greek Olive Breadsticks

Recipe adapted from here

Makes 6 bread rolls

WHAT WE NEED

For the bread roll

220 gms All purpose flour

3.5 gms / 1 tsp Instant yeast

2.5 gms / 1/2 tsp Salt

1/2 tsp Sugar

22 ml Olive oil

120 ml Warm water

For the filling and topping

15 ml Tahini

2 tsp Nigella seeds

2 tsp White sesame seeds

1 tbsp Olive oil

WHAT TO DO

• Mix the flour, yeast, salt and sugar in a bowl
• Add the olive oil and warm water
• Mix well to combine and ensure no dry flour remains
• Knead the dough till it is smooth and elastic, around 10 minutes by hand
• Cover and set it aside till it doubles in volume, around 45 minutes to 1 hour
• Preheat the oven at 180C and line a baking tray with parchment
• Divide the dough into 6 parts
• Take the first roll and roll it out with a rolling pin into a small oval
• Spread the tahini in the middle
• Roll it like a cigar and pinch the ends to ensure the tahini does not flow out
• Fold the cigar shaped roll into itself to form a bun shaped roll
• Place it on the baking tray
• Repeat the same procedure for the rest of the dough
• Brush the top of all the rolls with olive oil and sprinkle the sesame and nigella seeds generously on them
• Gently tap to ensure the seeds stick on the rolls
• Bake for 25-30 minutes, till the top of the rolls become golden brown in colour
• Cool for 10 minutes
• Serve warm with hummus, butter, jam or cheese
• Enjoy!

This is my post for this month’s Bread Bakers theme of Middle Eastern Breads. Check out what the others Bread Bakers have baked for this theme –

• Baked Pita Bread from A Day in the Life on the Farm
• Eggless Challah Bread from Cook with Renu
• Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
• Garlic Butter Glazed Talami Bread from All That’s Left Are The Crumbs
• Jerusalem Bagels from Karen’s Kitchen Stories
• Kaak from Ambrosia
• Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
• Kubaneh from Gayaythri’s Cook Spot
• Laffa from Sizzling Tastebuds
• Manakeesh from Mayuri’s Jikoni
• Maneesh from The Mad Scientist’s Kitchen
• Nan-e-Barbari from Anybody Can Bake
• Rose Shaped Dinner Rolls – Turkish Pogaca Pastry from Sneha’s Recipe
• Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
• Vegetarian Lahmacun (Turkish Pizza Snack) from Cook’s Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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