This sweet Turkish flatbread is made by spreading a mixture of tahini and sugar over yeasted dough, folding it, and baking it. Mix the tahini with sugar rather than spreading it on by itself; the sugar thickens it into a paste that stays between the layers. Keep the dough to three folds; more folds make it thicker and may leave the center raw.
In a bowl, whisk the tahini, sugar, and cinnamon with a spoon for 3 minutes. The mixture will be thin at first, then thicken into a paste as the sugar dissolves. It is ready when it stays on the spoon without dripping.
Dissolve the yeast and sugar in lukewarm water and let it stand for 5 minutes. Add the flour, salt, and oil, then knead for 8 minutes. The dough should be soft and slightly tacky. Cover the bowl and let the dough rise.
Divide the risen dough into four portions and roll each one into a 25 cm circle. Spread two 15 ml measures of the tahini mixture over the surface. Fold the dough in half, spread on more filling, and fold once more to make three layers. Do not fold again. Press the triangle with your palm until it is 1 cm thick.
Space the flatbreads on a parchment-lined baking sheet, cover them, and let them proof again. Once puffed, brush them with beaten egg yolk and sprinkle with sesame seeds.
Bake in an oven preheated to 200°C / 390°F for 15 minutes. They are ready when the tops are golden and tahini begins to glisten between the layers. Let them rest on the baking sheet for 5 minutes; the tahini filling is very hot when it comes out of the oven.
Let the dough rise for about 70 minutes, until doubled, then proof it on the baking sheet for another 20 minutes after shaping. These times are not included in the recipe duration.
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