Tahini Bread Recipe
A traditional Bursa specialty made with delicate layers of pastry and generously filled with rich tahini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Tahini filling
Finish & brushing
Method
Dough
- 1
Proof yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large mixing bowl whisk together flour and sea salt. Make a well in the center and add the foamy yeast mixture and 3 tbsp olive oil. Mix with a spatula until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.
- 4
Tahini filling
- 5
Prepare filling
While the dough rises, combine 1.5 cups tahini, 1/2 cup powdered sugar, 4 tbsp melted butter, ground sesame (if using), cinnamon (if using), and 1/4 tsp salt in a bowl. Mix until smooth and spreadable. If too thick, add 1 tsp warm water at a time to reach a soft, spreadable consistency.
Shaping & layering
- 6
Divide dough
After dough has doubled, punch down gently and turn onto a floured surface. Divide dough into 8 equal pieces (about 85–95 g each if weighing). Keep pieces covered with a towel to prevent drying.
- 7
Roll thin sheets
Working with one piece at a time, roll each piece into a very thin rectangle (about 8 x 12 inches / 20 x 30 cm) using a rolling pin and minimal flour. Aim for almost paper-thin — thin layers are key to the delicate texture.
- 8
Brush and spread
Lightly brush each thin sheet with melted butter (use about 1/2 tbsp per sheet). Spread a thin, even layer of tahini filling over the sheet leaving a 1/2-inch border. For a traditional laminated look, place a second rolled sheet on top, brush with butter, and spread more tahini. Repeat for 2–3 sheets stacked per piece depending on desired thickness.
- 9
Roll or fold
After stacking the desired number of layers, roll the layered stack lengthwise into a tight log, or fold inwards accordion-style to create ribbons. Coil the log into a round spiral (similar to a snail) and tuck the end underneath. Place coil seam-side down on a baking sheet lined with parchment. Repeat with remaining dough pieces, spacing coils about 1.5–2 inches apart. Alternatively shape into oblong loaves by rolling the stacked sheets into a single long roll and pinching seams closed.
- 10
Second rise
Cover the shaped breads with lightly oiled plastic wrap or a towel and let rest / proof for 30–40 minutes until slightly puffy.
Bake & finish
- 11
Preheat oven
Preheat the oven to 375°F (190°C) with a rack in the middle position while breads do their second rise.
- 12
Egg wash and seeds
Whisk together 1 egg and 1 tbsp milk. Gently brush each coil or loaf with egg wash, being careful not to deflate. Sprinkle sesame seeds generously over the tops.
- 13
Bake
Bake in the preheated oven for 20–25 minutes, rotating the sheet halfway through, until the breads are golden brown and the interior reaches about 195°F (90°C) when tested with an instant-read thermometer (if available).
- 14
- 15