Ingredients

For the dough: 500g all-purpose flour; 1 tsp of salt; 1 tsp of sugar; 2 tbsp of olive oil; 2 tsp of dry yeast; around 300 ml of warm water.

For the filling: 1 cup of tahini (sesame paste); 3/4 cup of sugar; optional: sesame seeds for sprinkling.

Preparation and Cooking

• Dissolve the yeast in a small amount of warm water for 5-10 min until it starts to foam. Then in a large bowl combine it with the flour, salt, sugar and olive oil to prepare the dough.
• Gradually add the warm water while kneading until you get a soft and smooth dough. Then cover the dough with a clean cloth and let it rest for about an hour, or until it doubles in size.
• While the dough is resting, prepare the tahini filling by mixing the tahini and sugar together in a bowl until well combined.
• Once the dough has risen, divide it into small balls (about the size of a golf ball).
• Roll each ball into a flat, oval shape. Spread a thin layer of the tahini mixture onto each oval, leaving a small border around the edges. If desired, sprinkle some sesame seeds on top of the tahini mixture.
• Bake the tahinli pide in the wood fired oven for about 10-15 minutes at 220-270^o
• Allow the pide to cool slightly before serving.

Hints and Comments

• There is a highly unique version of the similar desert is called Denizli Balli Tavas Pide (Denizli Tavas Pide with Honey), where Denizli is a province in Midle-East of Anatolia. The key difference in this dish is to mix the tahini inside the dough, and serve it with a honey and walnut mixture on the top.