For July's Bread Baking Babes challenge, I kept a few things in mind; I was inspired by Breadchick Mary's world travel through food in the injera challenge, and wanted to make something that would be new for most people.
I also kept in mind that people are starting to go on vacation and their kitchens can be pretty hot at this time of year.
And third, I wanted a Canadian element... without resorting to bannock!
World travellers and authors Jeffrey Alford and Naomi Duguid have several very inspiring cookbooks of recipes learned on their journeys. Naomi is Canadian born, and they keep a house here in Toronto.
The recipe I chose is for Beirut Tahini Swirls, Sukkar bi Tahin. It is a cross between a flatbread and a yeasted pastry, only mildly sweet. It is street food in Beirut, and very addictive!
"Beirut has a lot of good food at every level, from fancy restaurants to local eateries, from home cooking to quality market shopping. And for a curbside snacker like me, it's paradise. There are sesame-covered flatbreads, grilled meats, and sweet and not so sweet cookies; there's always something nearby to eat." "These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they’re just right either way."
Alford and Duguid, Home Baking
Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Cut the dough into 6 equal pieces.
*Tahini is a paste of ground sesame seeds. It can be found in health food stores, Middle Eastern markets and some grocery stores. It is a common ingredient in hummus, and is gaining in popularity in most parts of the world. It must be refrigerated after opening.
*I baked mine on parchment on the stone. Three fit on a large piece of parchment.
I have made these three times now. Once with all white flour, once with all whole wheat and once with a mix of both. I have to admit, I liked the white and the mix of both the best.
The swirls should end up like puffy pita. If they are very thin they will be crispy, if they are not rolled enough, they will puff up like cinnamon rolls. We are striving for a flatbread pastry that puffs a little. Try them a couple of times, experiment. They are fun to bake.
My lovely friend and fellow Babe Lien offered up the European edition's metric measurements.
1/2 tsp dry yeast (instant)
240 ml/g hand warm water
± 400 g white flour (for the dutch it says "Patentbloem")
2 tsp sugar
1 Tbsp olive oil
100 g tahini
100 g sugar
*you may need to make more tahini/sugar if you run out before your rolls are done.
If you would like to bake along with the Bread Baking Babes, and make the Sukkar bi Tahin at home, you could earn yourself a groovy Bread Baking Buddies badge for July.
Just create the bread, take a picture, resize it to a medium size, and email me at livinginthekitchenwithpuppies AT hotmail DOT com. Please send me your name, country, link to your blog, and permalink to your Sukkar bi Tahin post by July 31st.
Canela and Comino - Gretchen
Cookie Baker Lynn - Lynn
Grain Doe - Gorel
I Like To Cook - Sara
Living in the Kitchen with Puppies - Natashya
Living on bread and water - Monique
Lucullian Delights - Ilva
My Kitchen In Half Cups - Tanna
Notitie Van Lien - Lien
The Sour Dough - Breadchick Mary
Thyme For Cooking - Katie