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.
oh yeah….tahini…count me in.
This bread sounds delicious and it certainly is beautiful. Thanks for participating this month!
Sowmya, these Turkish tahini rolls look absolutely amazing – so pretty and that tahini filling sounds so delicious. Pinned to try some time soon.
and I know there’s a God over here – a baking goddess. ! thank you for joining us here Sowmya 🙂 these look scrumptious !
Hi Somya, the flavours of your bread sound amazing. The shape- oh so beautiful. I am sure you all must have enjoyed it!
Hi! I love how informative and great your articles are. Can you recommend any other blogs that share recipes of Indian Curries or authentic Indian cuisine? Thanks a lot!
Thanks a lot. So glad you liked my blog. You can check out themadscientistkitchen.com and ribbonstopastas.com for some lovely Indian recipes