- Whisk together the flour, sugar, and salt and oil in a bowl.
- Put the water in another large bowl and sprinkle the yeast over it.
- Slowly add dry ingredients mix (2 poons at a time) to water using your hands. When the mass comes together, it will be sticky and oily; turn it out onto an unfloured surface and knead (about 8 minutes).
- Transfer the dough to an unoiled bowl, cover with plastic wrap, and let rise until it has increased in size by half, 30 to 45 minutes.
- Transfer the dough to an unfloured surface and divide it into small pieces (size of a chesnut).
- Roll pieces into a ball shape and cover with plastic wrap or an upturned bowl, and let rest for further 15 minutes.
- Place dough balls on the surface and roll them out to approximately 25cm-30cm (10"-12") circles using an oklava or an other rolling pin. (one or multiple at a time, as many as your workspace allows). Lightly flour the bottom third of the dough and the pin. Place the pin/oklava at the top edge of the dough and roll the dough up around the pin as you move it toward you. Repeat a few times until desired size and thickness is achived. Rotate the dough 90 degrees every once in a while to create a circle. Don’t worry if they are not perfect circles.
- If the dough sticks to itself, flour it a bit more heavily before rolling it onto the pin again.
- Spread 1/4 cup (50ml) of the tahini over the now circle-shaped dough including the edges of the dough. Don’t worry about unevenly distributed tahini. Sprinkle 1 1/2 - 2 teaspoons of the sugar over the tahini.
- Roll the dough up into a rope (or a tube ?) keeping it as thin as possible. If the tahini leaks from the sides, just wipe it with your fingers and spread it outside the dough.
- Stretch and place the rope in front of you on the surface as long as it wouldn't break.
- Twist the entire rope gently until twist marks are visible.
- Shape the rope into a loose coil on a baking tray with a baking sheet (or a lightly oiled baking tray). Tuck the end of the rope underneath the outer edge of the now coil-shaped dough.
- Bake at 180 degrees for 16-20 minutes or rolls take a caramelized color.
Tahini rolls are good to be consumed for approximately 5 days. If you made too many, you may freeze them for up to 1 month.