Armenian Tahini Hatz
Tahini hatz, known as tahinov hats (թահինով հաց in Armenian script), is a sweet, flaky Armenian flatbread filled with tahini paste, sugar, and often cinnamon. It differs sharply from the savoury, herb-stuffed zhingyalov hats by being a rich, layered treat rather than a simple staple.
Tahinov hats literally translates to "tahini bread" (թահինով = "with tahini"; հաց/hatz = "bread").
Regional variations include "tahinov hatz" or "sukkar bi tahin" in Lebanese Armenian communities.
Yeasted wheat dough is rolled thin, spread with tahini and cinnamon-sugar, then coiled into ropes, cut into spirals, and rolled flat before baking to create crisp, caramelised layers.
This bread spread among Armenian diaspora communities after the early 20th-century genocide and migrations, particularly to Lebanon where it gained popularity as "sukkar bi tahin."
It holds special significance during Great Lent as a vegan, egg- and dairy-free pastry, reflecting Armenian Orthodox fasting traditions.
INGREDIENTS
For the dough
275 gms strong white bread flour
240 gms tepid water
45 gms olive oil
5 gms fine sea salt
5 gms granulated sugar
7 gms instant active yeast
For the filling
230 gms well-stirred Tahini (if it's a little thick, slacken it with some olive oil)
140 gms granulated sugar
4 gms ground cinnamon
10 gms sesame seeds
Extras
A little olive oil for brushing the tops of the Hatz.
METHOD
1. In a large bowl, add the flour and the salt and mix well. Now add the oil, yeast and water and bring it together to a mixture.
2. Knead until you have a smooth and silky dough that should be neither dry nor sticky. If it is, adjust as necessary with a little flour or water.
3. Place in a lightly-oiled bowl, cover and leave in a warm place until it has doubled in volume.
4. Prepare the filling. Mix the sugar and the cinnamon together.
5. Stir the tahini until it is smooth and easily poured.
6. When the dough is ready, turn it out onto a lightly-floured worktop and divide it into two. Rest the dough for 10 minutes before proceeding. Now, cover one piece to stop it drying out, and turn your attention to the other piece.
7. Roll the dough piece into a large sheet or oval about 2mm thick.
8. Spread the tahini over the surface in a very thin layer. Leave about 2 cms of edge clear to help with sealing.
9. Sprinkle over with the cinnamon sugar. Be generous, but don't overdo it.
10. Roll the sheet into a long, tight cylinder.
11. Pinch both ends and the seam to stop the filling from escaping.
12. Roll the cylinder until it is 2 to 3 cms thick and even.
13. Cut equal pieces (probably about 6 pieces from each portion of the dough).
14. Take each piece in turn and roll and stretch until you have a thinner rope. Coil it into a snail shape, tucking the end underneath to stop it unravelling
14. Roll the snail gently until it is about 10 cms in diameter and about 3 mm in thickness.
15. Place on a baking sheet ( 3 cms between them) and continue until all the dough has been used up.
16. Cover and leave to proof for 20 - 30 minutes until they start to puff up, but not quite doubled.
17. Preheat the oven to 200⁰C (Conventional) / 180⁰C (Fan) : 390⁰F (Conventional) / 350⁰F (Fan)
18. Brush the tops with a thin layer of olive oil and sprinkle sesame seeds on the tops of the coils.
19. Bake for 13 - 16 minutes until golden and crisp
20. Cool on a rack.
The coils are best enjoyed on the day they are baked but they will keep for a couple of days in an airtight container or can
be frozen. Re-crisp slightly in a medium oven.
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