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Tahinov Hatz (Armenian Tahini Bread)

A recipe for Tahinov Hatz (Armenian Tahini Bread)
Course Bread
Cuisine Armenian
Keyword Armenia, Armenian, bread, cinnamon, tahini
Prep Time 30 minutes
Cook Time 12 minutes
Resting Time: 2 hours
Total Time 2 hours 42 minutes
Servings 8 Rolls

Ingredients

Bread:

  • 2 1/2 teaspoons active dry yeast
  • 3/4 cup water 105-115˚F
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon extra virgin olive oil

Filling:

  • 1 cup tahini sesame paste
  • 1 1/4 cups granulated sugar
  • 2 teaspoons cinnamon optional

Topping:

  • Olive oil for brushing
  • Remaining sugar with or without cinnamon
  • Sesame seeds for sprinkling

Instructions

  • In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
  • In the bowl of a food processor fitted with a dough blade or a large bowl, combine flour, salt, sugar, yeast with water, and olive oil until dough comes together. On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours.
  • Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using.
  • Divide the dough into 2 equal pieces. Cover one half. On a lightly floured surface, roll the other half into a large, thin circle. Spread half of the tahini evenly over the circle. Sprinkle with 1/3rd of the cinnamon sugar. There are two ways to form the dough. One way is to create a hole in the center of the circle. Gently, but tightly, roll and stretch the dough from the center hole towards the outside edges. Cut the rope circle into 4-6 equal pieces. The circle can also be rolled end to end, gently stretched/rolled to increase the length, then cut into 4-6 equal pieces.
  • Gently roll and stretch each piece until it is doubled in length. Coil the rope tightly, end to end, into the shape of a snail. Flatten the coil lightly, then roll into a thin circle 4-5 inches wide, about 1/3 inch thick. Repeat with remaining pieces, then remaining dough half.
  • Place the rolls 1-2 inches apart on prepared baking sheet. Brush the tops with olive oil. If desired, sprinkle with remaining cinnamon sugar and sesame seeds.
  • Bake in preheated oven until golden, 12-15 minutes.