- 140 g Biladi Carob Tahini
- 125g sugar
- 3 tablespoons olive oil
- ¼ teaspoon ground cinnamon
- Pinch of fine sea salt
- 350g bread flour, plus extra for dusting
- ¼ teaspoon bicarbonate of soda
- ½ x 7g sachet yeast
- 4 tablespoons honey
Preheat the oven to 160ºC.
In a medium mixing bowl, combine carob tahini, sugar, 1 tablespoon of olive oil, and cinnamon. Add a pinch of salt and set to the side.
In a large bowl, mix together the flour, bicarbonate of soda and ½ teaspoon of sea salt. Make a well in the centre, pour in the remaining olive oil. In a separate container, mix together the yeast with 250ml of warm water. Pour mixture into the flour well. Mix everything together with a fork. Add a little flour or water as necessary to get a nice consistency, not too sticky or firm.
When the dough is ready, divide into 4 balls. Dust your surface with flour.
Roll one of the balls out into a rough circle to fit the palm of your hand. Hold it and spoon in 1 tablespoon of the tahini mixture. Seal together the dough to encase the tahini and press it flat onto the worktop with the palm of your hand to shape into a rough circle. Spoon in another spoonful of carob tahini mixture, seal the dough round it. Some of the mixture may spill out.
Make a long sausage shape with your dough, use a knife to spread on a little more carob tahini mixture. Take each end and begin to twist the sausage-shaped dough in opposite directions, so it begins to swirl like a cheese straw.
Roll the twirled dough into a spiral, tucking the end underneath, and flatten onto your worktop with the palm of your hand. Place on a lined baking sheet and repeat with the remaining 3 pieces of dough and the carob tahini mixture.
Bake them in the oven for about 20 minutes, until golden and cooked through. When removed from the oven, drizzle with honey, and allow to sit for 5 minutes before serving.