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.
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
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 email@example.com.