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1
In a large bowl, combine flour, salt and butter.
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2
Mix lightly with your fingertips till dough forms pea-sized pcs.
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3
Stir in lowfat milk and lightly knead till dough forms a ball.
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4
Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
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5
On a lightly floured board, shape dough into a log and divide into 8 pcs.
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6
Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 min.
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7
Stir together the tahini, maple syrup and melted butter, and set aside.
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8
Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mix and stack them on top of each other.
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9
Place the fourth, uncoated round on top and press the edges together to seal the stack.
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10
Place a towel over the top and repeat process with remaining four dough balls.
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11
(You should have extra tahini mix left over.)
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12
Let them rest for 30 min.
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13
Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick.
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14
Spread half of the remaining tahini mix over the top, and roll up like a jelly roll.
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15
Use a sharp knife to cut into 4 pcs and place them under a towel.
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16
Repeat with remaining round.
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17
Let them rest for 15 min, then roll each piece of dough into a 6-inch square.
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18
Heat a cast-iron skillet or possibly griddle over medium heat and brush lightly with the melted butter.
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19
Place one square of dough in the skillet and cook for about 1 minute, or possibly till dough begins to bubble and turn light brown.
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20
Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or possibly till slightly crisp on the outside but still soft.
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21
Transfer bread to a plate, cover with foil to keep hot, and cook remaining bread.
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22
Serve warm, drizzled with hot maple syrup.
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23
This recipe yields 8 squares.
