Grilled Sukkar bi Tahin - Beirut Tahini Swirls for BBB
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I baked Tahini Bread before, but when I saw that the Bread Baking Babes baked them this month, I had to do them again. Natashya from Living in the kitchen with puppies was the host and has chosen the theme. She writes in her post:
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.
When I look at my first Tahini Breads you can see they were looking like cinnamon rolls. But this time I did better and they look just perfect and it was really fun to bake them. In fact I grilled them instead of baking. As we grill every second day I took the chance and made them on the grill.
Grilled Sukkar bi Tahin - Beirut Tahini Swirls
makes 4
200 g flour
110 g water
1/2 tsp dried yeast
1 tsb sugar
1/2 tsb olive oil
1/2 tsb salt
filling
60 g tahini
60 g sugar
For the dough: Add all the ingredients in a medium bowl mix and knead until you got a smooth dough. Cover the dough with plastic wrap and let rise for 1 1/2 to 2 hours or until doubled in volume.
Mix together the tahini and sugar and stir until smooth. Set aside.
Cut the dough into 4 equal pieces. Work with 2 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle. Spread the top surface with 2 tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 30 cm long. Anchor one end and coil the bread around itself, then tuck the end in.
Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other rectangle. Return to the first coil and roll out gently with a rolling pin. Roll the other out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 15-20 cm in diameter. A little filling may leak out—don’t worry, just leave it.
This goes to Bread Baking Babes and to Susan at WildYeast for her weekly YeastSpotting as well.
More recipes and entries in English.
ergibt 4 Stück
200 g Mehl
110 g Wasser
1/2 TL Trockenhefe
1 EL Zucker
1/2 EL Olivenöl
1/2 TL Salz
Füllung
60 g Tahina
60 g Zucker
Teig: Alle Zutaten mischen und zu einem weichen Teig kneten. Zugedeckt 1 1/2- 2 Stunden bei Raumtemperatur gehen lassen.
Für die Füllung Tahina und Zucker mischen.
Teig in 4 gleich grosse Stücke teilen. Jedes Stück zu einem dünnen Rechteck auswallen, mit der Füllung bestreichen und von der breiteren Seite her aufrollen. Die so entstandene Rolle auf ca. 30 cm Länge ausrollen und zu einer Schnecke formen. Mit der Hand flachdrücken und dann mit dem Wallholz auf 1/2 cm dick auswallen.
Ueber Holzkohle grillieren, oder aber im Backofen bei 190 C 15-20 Minuten backen. Warm oder lauwarm servieren.
+++ Das könnte auch schmecken / You might also like: +++
I baked Tahini Bread before, but when I saw that the Bread Baking Babes baked them this month, I had to do them again. Natashya from Living in the kitchen with puppies was the host and has chosen the theme. She writes in her post:
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.
When I look at my first Tahini Breads you can see they were looking like cinnamon rolls. But this time I did better and they look just perfect and it was really fun to bake them. In fact I grilled them instead of baking. As we grill every second day I took the chance and made them on the grill.
Grilled Sukkar bi Tahin - Beirut Tahini Swirls
makes 4
200 g flour
110 g water
1/2 tsp dried yeast
1 tsb sugar
1/2 tsb olive oil
1/2 tsb salt
filling
60 g tahini
60 g sugar
For the dough: Add all the ingredients in a medium bowl mix and knead until you got a smooth dough. Cover the dough with plastic wrap and let rise for 1 1/2 to 2 hours or until doubled in volume.
Mix together the tahini and sugar and stir until smooth. Set aside.
Cut the dough into 4 equal pieces. Work with 2 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle. Spread the top surface with 2 tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 30 cm long. Anchor one end and coil the bread around itself, then tuck the end in.
Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other rectangle. Return to the first coil and roll out gently with a rolling pin. Roll the other out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 15-20 cm in diameter. A little filling may leak out—don’t worry, just leave it.
This goes to Bread Baking Babes and to Susan at WildYeast for her weekly YeastSpotting as well.
More recipes and entries in English.
***
Grillierte Beirut Tahini Schneckenergibt 4 Stück
200 g Mehl
110 g Wasser
1/2 TL Trockenhefe
1 EL Zucker
1/2 EL Olivenöl
1/2 TL Salz
Füllung
60 g Tahina
60 g Zucker
Teig: Alle Zutaten mischen und zu einem weichen Teig kneten. Zugedeckt 1 1/2- 2 Stunden bei Raumtemperatur gehen lassen.
Für die Füllung Tahina und Zucker mischen.
Teig in 4 gleich grosse Stücke teilen. Jedes Stück zu einem dünnen Rechteck auswallen, mit der Füllung bestreichen und von der breiteren Seite her aufrollen. Die so entstandene Rolle auf ca. 30 cm Länge ausrollen und zu einer Schnecke formen. Mit der Hand flachdrücken und dann mit dem Wallholz auf 1/2 cm dick auswallen.
Ueber Holzkohle grillieren, oder aber im Backofen bei 190 C 15-20 Minuten backen. Warm oder lauwarm servieren.
+++ Das könnte auch schmecken / You might also like: +++
Swirls
What a great idea to grill them, that would add a whole smokey dimension to the flavour. We grill pizza, we'll definitely have to try grilling the swirls. You are so creative! Thanks so much for baking with us this month.
@Natashya