Tahini Buns

1. 1

   In a large mixing bowl, stir together the yeast and water. Mix in the salt and flour and stir for about 7 minutes; the mixture will make a very wet dough. Cover with a cloth towel and let dough rise, for at least 1 hour, up to 3 hours. Divide the dough into twelve small balls, place on a parchment lined cookie sheet and let rest again for another hour or so (you don't have to be exact).

2. 2

   Preheat oven to 425 u00b0. Grease a baking sheet with olive oil. Meanwhile stir the tahini and sugar together to create an even paste. Taste and add salt if your tahini is unsalted. On a heavily floured surface, roll each pita out into a small circle, adding a lot of flour to your rolling pin and the counter. It's a very wet dough, so don't worry about adding all that flour to the mixture.

3. 3

   Once you have your small disc of dough, spread about a tablespoon of tahini mixture evenly, leaving about 1 inch of naked pita. Roll into a free form rosette, pinching the dough at the center to form a swirl. Arrange onto the greased baking sheet, leaving a few inches in between each bun (they won't spread very much). Brush the buns with a beaten egg, sprinkle liberally with flake salt, sesame seeds and a little bit of Turbinado sugar. This step will ensure a nice golden flavor and great texture. Bake for approximately 30 minutes, flipping the pans mid way through the cooking time. Tahini buns are ready when very golden brown. Allow to cool for a few minutes (if you possibly can! they are best warm, but a set up a little from the cooling process) and serve with Prince Vladamir Tea, cream and sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.