Turkish cuisine · Breakfast & Eggs

Tahini Pide

Flat yeast bread from the Black Sea coast, thickly brushed with tahini and sugar before baking.

Ingredients · for 6 servings

• 450 g flour
• 260 ml milk
• 7 g yeast (dry yeast)
• 40 g sugar
• 1 tsp salt
• 3 tbsp oil
• 180 g tahini
• 60 g brown sugar
• 2 tbsp sesame seeds

Instructions

1. Warm the milk until lukewarm, dissolve the yeast with 1 tsp of the sugar in it, and let stand for 10 min. until it foams.
2. Add flour, salt, the remaining sugar, and the oil, and knead for 8 min. into a soft, smooth dough; cover and let rise for 60 min. until doubled in size.
3. Stir the tahini with the brown sugar until a glossy, pourable paste forms; preheat the oven to 200 °C (390 °F).
4. Divide the dough into 3 pieces and, on a baking sheet lined with parchment, press each with your fingertips into an oval flatbread about 1.5 cm thick.
5. Spread the tahini paste thickly over the flatbreads, pressing deep dimples into the dough with your fingers, sprinkle with sesame seeds, and let rise for 20 min.
6. Bake for 20–22 min. until the edges are golden brown and the tahini surface is caramel brown; cut into strips and serve lukewarm.