Mix the yeast with 1 teaspoon of the measured sugar and a little of the water. Stir well.

In a large bowl, combine both flours and the salt. Add the yeast mixture and gradually pour in the water. Knead for 15 minutes until the dough is smooth and soft.

Place the dough in a lightly oiled bowl and cover. Let it rise in a warm place for 45 minutes.

Meanwhile, prepare the filling. In a bowl, mix the tahini, sugar, cinnamon, orange zest, and sesame seeds (if using) very well.

Gently press down the dough to deflate it. Weigh and divide it into 8 equal pieces.

Take one piece of dough and roll it out with a rolling pin into a 6-inch (15 cm) circle.

Place 2 tablespoons of filling in the center of the circle. Gather the edges to enclose the filling, forming a pouch. Pinch the edges well to seal.

Flatten the pouch with your palm, then roll it out with a rolling pin to about a 6-inch (15 cm) circle. Roll it up into a cylinder, then roll it with your hands until it reaches about 12 inches (30 cm) long.

Cut the roll in half and roll each piece a bit more to lengthen. Twist the ends of each roll in opposite directions to form two spirals. Fold in half, covering one spiral with the other.

Flatten again with your hand or rolling pin to shape, and your first pie is ready. Place it on a baking sheet lined with parchment paper.

Repeat with the other half of the roll and continue the process with the remaining dough.

Bake in a preheated oven at 400°F (200°C), on the middle rack, for 15 to 17 minutes (no longer).

You will make 2 baking sheets with 8 tahini pies each. The first batch will have time to rise while you prepare the second sheet. The next batch will rise while the first is baking.

Store in an airtight plastic container at room temperature for up to 10 days.