Ingredients 1 packet dry yeast (or 1 cube of fresh yeast (25 gr)) 300 ml lukewarm water (careful not hot) 50 ml olive oil or sunflower oil 500 gr hard flour for bread 1 tbsp tablespoon level salt 1-2 pinches sugar 100 gr sesame seeds Equipment Baking tray Oven TAGS BREAD - DOUGHS TAHINI LOW BUDGET SIDE DISHES DAIRY FREE LENTED FOOD VEGAN VEGETARIAN CLEAN MONDAY GREEK TRADITIONAL FOODS Ingredients 1 packet dry yeast (or 1 cube of fresh yeast (25 gr)) 300 ml lukewarm water (careful not hot) 50 ml olive oil or sunflower oil 500 gr hard flour for bread 1 tbsp tablespoon level salt 1-2 pinches sugar 100 gr sesame seeds Video Instructions Dissolve the yeast in a small bowl with a little of the sugar and a little of the lukewarm water. Let stand for 5 minutes until it activates and the surface foams. Dissolve the salt in the remaining lukewarm water. Set aside 3 tablespoons from the total oil. In a large bowl, place the flour and make a well in the center. Pour in the activated yeast, the water (careful not to be hot), and the remaining oil. Mix with a spoon until the dough gathers into a ball. Flour or lightly oil your hands and knead for a few minutes. Transfer the dough to the counter and continue kneading, pulling and folding the dough with your hands closed in fists, so it traps air. The dough should be soft and pliable. The more we work it, the fluffier it becomes. Shape it into a ball with the seams facing down and place it in an oiled bowl. Cover and let rise for 1 hour and 30 minutes, until doubled in volume. If we are in a hurry, place it in a warm spot or in a slightly warm (not hot!) oven. Gently deflate the dough and divide it into 2 equal parts. With oiled hands, spread each piece inside an oiled baking pan, giving it the desired shape. Brush the surface with a little water, sprinkle generously with sesame seeds, and press gently with your palms to make them stick. Repeat for the second piece. Cover with a clean towel and let rise again for 30–45 minutes. With your fingertips, make deep indentations or poke holes all over the surface with a knitting needle or skewer, until it reaches the bottom of the pan. Bake in a well-preheated oven at 200°C (392°F), on convection, for approximately 30 minutes. Toward the end of baking, lightly spray with water to make them glossy. Remove the breads hot and let them rest on a rack or on a clean towel to release moisture and remain crispy. WITHOUT KNEADING Place all ingredients in a large bowl and mix with a spoon until dough forms. Oil a bowl, transfer the dough, brush the surface with a little oil, and seal airtight. Let stand overnight in the refrigerator. The next day, leave the dough on the counter for 30 minutes and continue the recipe from the stage of spreading in the pan. Tips Variation with Tahini: Replace the oil with 2 heaping tablespoons of tahini, for richer flavor and aroma. TAGS BREAD - DOUGHS TAHINI LOW BUDGET SIDE DISHES DAIRY FREE LENTED FOOD VEGAN VEGETARIAN CLEAN MONDAY GREEK TRADITIONAL FOODS
