Apparently my hand-drawn diagram was not sufficient to explain how to make these cookies, so my friend Kristine came over and took some photos while I made a batch. I hope that her pictures make the recipe easier to follow!
makes 12-16 large cookies
4 cups flour
1 teaspoon yeast
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup sugar
1 egg plus enough warm water to equal 1½ cups
(break the egg into a 2-cup measuring cup and then fill to the 1½ cup mark)
1-2 cups tahini
1 cup sugar
First, make the dough:
If you have a food processor, this is a great time to break it out. Put all the dry ingredients in, give them a whir, then stream in the liquids. Run for 30 seconds or so, until everything is well combined and smooth.
If you don’t have a food processor it’s still easy: combine the dry ingredients in a bowl, pour in the wet ingredients, and knead until the dough is nice and smooth.
Roy makes the dough the night before and lets it rise overnight in the refrigerator in a lightly oiled plastic bag. I have also had luck letting it rest for an hour and then proceeding, but he’s the expert.
Then, roll out the cookies:
Clear off a nice big space where you can roll it out the dough. You’ll be rolling it very thin, so make sure you have enough room. Divide the dough into two halves, and pat one half into an even circle.
Use a rolling pin to begin roll the dough.
Roll the dough very thin—it will end up measuring about 2 feet across.
Now, take the tahini and spread evenly across the dough. I used my fingers because I was at the end of the jar and it was quite lumpy, but ideally you’ll be able to use a spatula.
Sprinkle the sugar over the tahini-covered dough. I ended up using about ¾ of a cup.
Now comes the slightly tricky part. Make a small hole in the center of the dough, and carefully roll from the inside out, making sure to roll evenly.
Roll all the way to edge and pinch shut.
You should now have a thick round rope of tahini-pizza roll.
Let the rope rest for ½ an hour or so and then slowly stretch it, so that you end up with about 10 feet of dough. If you’re having trouble stretching, let it rest a bit longer.
Cut the rope into about 8 even lengths.
Roll each length into a snail shape, then roll each snail into an 8-inch pizza.
Sprinkle the tops with sugar. Bake at 350ºF until crisp and just golden, about 10-15 minutes. Allow to cool before eating (they’re crispier and flakier after they’ve cooled, so it’s worth the wait!).
Thanks for the photos, Kristine!