Journalist Robyn Eckhardt from eatingasia.typepad.com tweeted me about a tahini bun she’d had in Istanbul and asked “why not peanut butter?” I thought about peanuts, salt, chillies and by the end of the day was eating this bread with slices of chorizo.
50g tahini
75g crunchy peanut butter
1 tbsp cumin seeds
1 tsp fine salt
2 long red chillies, not too fiery, charred over a flame
75g roasted peanuts
500g strong white flour, plus extra for shaping
1 tsp instant dry yeast
sesame seeds
oil for kneading
Spoon the tahini, peanut butter, cumin and salt into a bowl and pour on 100ml hot water. Deseed the chillies and chop roughly and add to the bowl; I leave the charred bits on. Add 200ml cold water and peanuts, stir well, add the flour and yeast, mix to a soft sticky dough and leave 30 minutes. Give the dough a 10-sec knead on an oiled worktop, place it in the bowl and leave an hour. Divide into three, shape into balls, leave 15 minutes then shape into sticks: pat the dough into an oval with some flour, folding it in upon itself a few times then roll about 30cm long. Brush with water, roll in sesame seeds and leave to rise 45 minutes on a tray. Slash down the length with a blade then bake at 220°C/fan 200°C/425°F/gas 7 for 30 minutes.
If you have any questions about the recipe just ask over on our forum