A watercolour of a blistered flatbread spread with pale tahini and drizzled with amber honey and sesame seeds
Generated with OpenAI gpt-image-1
Adapted from Levantine bread with tahini and honey

Honey and tahini flatbread

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.25 L
Active
15 min
Total
25 min

Ingredients

  1. Sesame toasted dry, two minutes, out.
  2. Dough: 200 g flour, salt, about 120 ml water. Knead a minute, rest ten, divide in two, press thin.
  3. Dry pan, 60 to 90 seconds a side until blistered.
  4. Straight onto a plate while hot. Tahini spread on first, then honey drizzled over, sesame and cinnamon scattered.

Tahini on the hot bread first is the order that matters: the heat loosens it so it spreads instead of tearing, and the honey then sits on top rather than being absorbed straight into the crumb.

Serves 2.

What this was adapted from

Levantine bread with tahini and honey: a breakfast and a sweet snack

  • fresh flatbread from a bakery → a pan flatbread made to order

    The original is bought bread, warm. Making it takes four minutes and means it arrives hot, which matters here -- the tahini loosens and the honey runs into the bread only if it is straight out of the pan.