- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tbsp date sugar
- 2 cups whole wheat flour
- 1 tablespoon tahini
In a large bowl (I use a Kitchenaid mixer), whisk together water, date sugar, and yeast. Let sit for 5-10 minutes, or until yeast begins to bubble.
Add the flour and tahini and stir until combined to create a moist and tacky dough.
Knead for 5 minutes using a mixer with a dough hook or 10 minutes by hand.
Let rise in a warm place, until the dough has doubled in size, usually 2-3 hours.
Roll out to desired size.
Let rise for 20-30 minutes before topping and baking.