Bread With Tahini And Syrup

In a large bowl, combine flour, salt and butter. Mix lightly with your
fingertips until dough forms pea-sized pieces. Stir in milk and
lightly knead until dough forms a ball. Transfer dough to a buttered
bowl, cover with plastic wrap, and let rest 1 hour. On a lightly
floured board, shape dough into a log and divide into 8 pieces. Roll
each piece into a ball and place on the floured board under a
slightly damp towel for 30 minutes. Stir together the tahini, maple
syrup and melted butter, and set aside. Roll four of the dough balls
into 7-inch rounds, and coat the surface of three of the rounds with
a thin layer of the tahini mixture and stack them on top of each
other. Place the fourth, uncoated round on top and press the edges
together to seal the stack. Place a towel over the top and repeat
process with remaining four dough balls. (You should have extra
tahini mixture left over.) Let them rest for 30 minutes. Place one of
the stacks on a lightly floured board, sprinkle with a little flour
and gently roll into a larger 9-inch round, about 1/4-inch thick.
Spread half of the remaining tahini mixture over the top, and roll up
like a jelly roll. Use a sharp knife to cut into 4 pieces and place
them under a towel. Repeat with remaining round. Let them rest for 15
minutes, then roll each piece of dough into a 6-inch square. Heat a
cast-iron skillet or griddle over medium heat and brush lightly with
the melted butter. Place one square of dough in the skillet and cook
for about 1 minute, or until dough begins to bubble and turn light
brown. Brush bread lightly with melted butter, flip and bake other
side for 30 seconds to a minute, or until slightly crisp on the
outside but still soft. Transfer bread to a plate, cover with foil to
keep warm, and cook remaining bread. Serve hot, drizzled with warm
maple syrup. This recipe yields 8 squares.