Pour 1 cup flour in a bowl, it add dry yeast, sugar and salt and stir the mixture well diff. If using fresh yeast is diluted in slightly warmed milk. Add to the flour slightly warmed milk, yogurt, lightly beaten egg and melted butter (the butter melt over low heat, should not be hot, just warm if hot to cool for a few minutes). Stir the mixture with a spoon and add flour gradually, it becomes difficult for stirring pour the floured countertop and add enough flour to knead a soft dough. Dough knead 5 minutes, then put in a bowl, turning with a cloth and leave in a warm place to rise and double in volume. The risen dough is kneaded for 1 minute, then divided 4 balls, two of which were set aside wrapped with a towel. The other two balls are made and each roll of sheet around 25h20 cm. The first sheet is coated with tahini, sprinkle with sugar and walnuts, then the other crust is put on top and also smeared with tahini and sprinkle with sugar and walnuts. The resulting double crust wrapped envelope (photo 2) and rolled a rectangle about 30h20 cm. Cut into 8 strips, each twist length and is wound onto a snail, as the edges inward tuck (picture 3). Similarly proceed with the other two balls of dough. Alternatively, the last rectangle Roll can be cut into thin strips and curl up in the manner shown in photos 4 and 5. The wound rolls are coated with melted butter and leave to rise in a warm place for about 40 minutes - hour. Bake in a preheated 180C oven until golden. Remove from oven, leave for 5 minutes in pan, then cool to draw a grid (or, of course, eating while hot). * Before using Tahan, remember good to shake the jar or mix it with a spoon because it stands is divided into fat and dry matter. * 1 cup = 250 ml