Tahinopita (Tahini Pie) with cinnamon and sugar. A twist of the traditional Cypriot tahinopita.
Preheat the oven to 160ºC.
Mix together the tahini, sugar, 1 tablespoon of olive oil, cinnamon and a pinch salt and leave the filling on the side.
To prepare the dough, we need firstly to activate the yeast. Add the yeast in the water and add the 1tsp sugar. Add 1 tbsp of each flour and mix well.
In a bowl add the flours, bicarbonate of soda, ½ teaspoon of sea salt and the olive oil. Pour the water with the yeast slowly and combine into a dough. Add a little flour or water as necessary. The dough should be smooth and elastic.
Separate the dough in 8 parts and roll them into small circles so that they fit in the palm of your hand. Add a tbsp of the tahini mixture. Seal together the dough and roll it back into circle. Add another tbsp of the tahini mixture and seal the dough. Roll the dough this time into a long sausage shape. Don’t worry if the mixture spills out of the dough. You can add extra mixture on top of the dough. Grab the ends and twirl the dough. Roll the twirled dough into a spiral, tacking the ends underneath. Repeat to create all 8 tahini pies.
Place the tahini pies on a lined baking sheet on a tray and bake for approximately 20 minutes or until golden and cooked through. Drizzle with the honey while they are still hot.