Cypriot tahinopitta

Method

1. 1

   Make the dough

   Dissolve the yeast in the lukewarm water and add the sugar and oil. Add the flour a handful at a time and quickly knead into a floppy, flexible dough that no longer sticks to your hands.

2. 2

   Let it rest

   Leave it covered in a bowl for about 2 to 3 hours to rise. As all the air will be rolled out of it later, the stretchiness of the dough matters more than the amount of air in it.

3. 3

   Divide and roll

   Divide the risen dough into four balls. Roll out one ball at a time with plenty of flour on your surface, into a rough rectangle of pizza thickness.

4. 4

   Fill

   Scatter a teaspoon of olive oil over the sheet, then the tahini, the sugar and the cinnamon. Make sure it is generously distributed.

5. 5

   Twist and coil

   Roll the dough gently, then hold each side and twist in opposite directions as far as you can. Form the twisted rope into a pinwheel-like circle.

6. 6

   Flatten and bake

   Gently press it flat with your hand, then transfer onto parchment paper. Bake for 8 to 10 minutes in a preheated 350°F / 175°C air-bake oven until golden brown. Guaranteed crispy and flaky.