This Armenian specialty is a crispy, flaky, sweet bread that is slathered with tahini and doused in sugar prior to baking. It is the main desert during Lent.
- In a small bowl, sprinkle yeast over lukewarm water, then stir to combine. Let it sit until frothy, about 10 minutes.
- Combine flour, salt, sugar, yeast with water, and olive oil until dough comes together. On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours.
- Preheat oven to 400˚F. Line 2 baking sheets with parchment paper or lightly greased. In a small bowl, combine tahini, sugar and cinnamon
- Divide the dough into 2 equal pieces. Cover one half. On a lightly floured surface, roll the other half into a large, thin circle. Spread half of the tahini evenly over the circle. roll the dough end to end, gently stretched/rolled to increase the length, then cut into 4-6 equal pieces.
- Gently roll and stretch each piece until it is doubled in length. Coil the rope tightly, end to end, into the shape of a snail. Flatten the coil lightly, then roll into a thin circle 4-5 inches wide, about 1/3 inch thick. Repeat with remaining pieces, then remaining dough half.
- Place the rolls 1-2 inches apart on prepared baking sheet. Brush the tops with olive oil and brown sugar.
- Bake in preheated oven until golden, 12-15 minutes.