1 tsp dry yeast
120 ml lukewarm water
200 gr all purpose flour
2 tsp sugar
1 tbsp olive oil
4 tbsp tahini
2-3 tbsp sugar (depending on how sweet you prefer it)
2 tsp cinnamon
1/2 tsp nutmeg
1. To make the dough, dissolve yeast in the lukewarm water, and allow to sit for 5 minutes or until frothy.
2. Add the sugar and oil, and mix completely. Add the flour, a 1/2-3/4 cup at a time mixing completely with each addition.
3. Quickly knead into a flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours or overnight, to rise.
4. Pre-heat the oven to 350° F. When the dough has had some time to rise into double its original size, dust the worktop with a good bit of flour to help with the rolling, and then roll out into a rough rectangle of thin crepe-like thickness.
6. Roll the dough rectangle, starting at the longest edge, and then cut into like circles (think cinnamon rolls).
7. Bake on a greased cookie sheet for 8 to 10 minutes, or till parts of the surface have turned a barely golden brown.
Adapted from Blago.