← Nouns Cooking · Greek

Ingredients

• 500 g strong white bread flour
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Sugar
• 1½ tsp Salt
• 300 ml lukewarm water
• 3 tbsp Olive oil
• 150 ml water, for dipping
• 1 tbsp sugar (or grape molasses)
• 200 g Sesame seeds

Method

1. Mix the flour, yeast, sugar and salt in a bowl, then add the water and oil and bring together into a dough. Knead on the worktop for 8–10 min, until smooth and springy.
2. Put the dough in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
3. Heat the oven to 200°C (180°C fan, 400°F) and line two trays. Divide the dough into 10 pieces and roll each into a rope about 50 cm long. Fold it in half and twist, or keep it plain, then join the ends into a ring.
4. Stir the sugar into the dipping water in a wide dish and spread the sesame seeds on a plate. Dip each ring in the water, then press it into the seeds on all sides.
5. Set the rings on the trays and leave them to puff for 15 min.
6. Bake for 18–20 min, until deep golden and the seeds are toasted. Cool on a rack; they are best eaten the same day.

Tips

• Contains sesame. Be generous with the seeds: a proper koulouri is almost hidden under them.
• Split leftover rings and toast them, then spread with feta or honey.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes OliveTomato