June 15, 2018

Tahini Flatbread

Recipe: Philip Haddad

Prep Time: 20 minutes

Total Time: 3 hours

If you don’t have a stand mixer, just knead the dough on the counter for 8 to 10 minutes until it’s smooth and elastic. This flatbread can also be grilled or fried, if preferred.


  • 3/4 cup warm water
  • 1/4 cup good-quality tahini
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 2 1/2 cups all-purpose flour
  • 2 tsp salt


Yield: Makes 4 8" Flatbreads

Mix Dough

  1. In stand mixer with hook attachment, add water, tahini, yeast and sugar. Allow yeast to dissolve.
  2. Turn mixer to low and gradually add flour until dough comes together. Once shaggy dough forms, add salt and increase speed to medium for about 6 to 8 minutes, or until dough is smooth and elastic.
  3. Transfer to lightly oiled bowl and turn dough to ensure it’s covered with oil. Cover and let rise in a warm place for 1 1/2 hours or until it doubles.

Make Dough Balls

  1. Place dough on lightly floured surface and divide into 4 equal portions. Working 1 piece at a time, fold edges of dough underneath, pinching the bottom to seal. Cup dough in hand and pull along counter, seam-side down, until it forms a smooth ball.
  2. Place dough balls on baking sheet, seam-side down. Cover with clean tea towel and let rise another 45 minutes.

Make Flatbread

  1. Place baking stone or baking steel on baking sheet on lowest shelf of oven and preheat to 450ºF.
  2. On lightly floured surface, gently flatten each dough ball into an 8″ round. Transfer dough to baking stone or baking steel in oven and cook for 2 to 3 minutes, or until dough puffs up. Flip and cook another minute. Serve warm with hummus.

Stacey Brandford


House & Home May 2018


Emma Reddington and Kristen Eppich