Macedonian Tahinopsomo (Ταχινόψωμο)

Ingredients

Equipment Needed

• •large mixing bowl
• •rolling pin
• •baking tray, 35 by 25cm or larger
• •parchment paper

Instructions

1. 1

   Make the dough

   Mix the flour, yeast, sugar, and salt in a large bowl. Add the lukewarm orange juice, water, tahini, and orange zest, then mix until a rough dough forms. Knead for 8 to 10 minutes, until smooth and springy. The dough should feel soft but not sticky.

2. 2

   Let it rise

   Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled. This is not a rich dough, so it rises cleanly if the yeast is alive and the room isn't cold.

3. 3

   Mix the filling

   Stir the tahini well before measuring, because the oil settles on top and the paste thickens below. Mix the tahini, sugar, and cinnamon into a spreadable paste. This is the step that decides the bread: the tahini must be loosened and even, or it tears the dough instead of making tender layers.

4. 4

   Roll and fill

   Turn the dough onto a lightly floured surface and roll it into a rectangle about 45 by 35cm. Spread the tahini filling all the way to the edges in a thin layer. Roll it up from the long side into a log, then cut into 10 pieces.

5. 5

   Shape the rolls

   Flatten each piece gently with your palm, then twist once and coil it loosely, tucking the end underneath. Don't make them too tight. The bread needs room to rise around the tahini.

6. 6

   Proof and seed

   Set the rolls on a lined baking tray, leaving space between them. Cover and rest for 35 to 40 minutes, until puffy. Brush very lightly with water and scatter with sesame seeds.

7. 7

   Bake until gold

   Bake at 180C for 25 to 28 minutes, until the rolls are deep golden at the edges and smell of sesame, orange, and cinnamon. Cool for at least 20 minutes before eating, so the tahini settles into the crumb instead of running out.

Chef Tips

• •Use good tahini, not the dry gray paste that has been sitting too long. It should smell clean and nutty, and stir back together without a fight. Liga kai kala.
• •Orange juice belongs here. It perfumes the dough and keeps the crumb tender without milk or eggs, which is exactly what the fasting calendar asks for.
• •Tahinopsomo is best the day it is baked. The next day, warm a roll briefly and the tahini softens again. No one in a Greek kitchen throws that away.

Advance Preparation

• •The dough can be mixed and refrigerated after the first rise for up to 12 hours. Bring it back toward room temperature before rolling.
• •The filling can be stirred together 1 day ahead and kept covered at room temperature. Stir again before spreading.

Frequently Asked Questions

Nutrition Information

1 serving (about 115g)