Dissolve the yeast in a cup of warm water and set aside for 10 minutes.
Combine all the ingredients for the dough in a large bowl and knead until smooth and as soft as an earlobe. Rest for another 10 minutes.
Apply oil to a flat surface and your hands, then roll out the dough.
Generously spread the tahini, grape molasses and poppy mixture over the dough, then roll it into a cylinder.
Cut into slices as wide as two fingers, then place the pieces on a greased baking tray.
Leave at room temperature (28-30 C) until doubled in size, around 40-60 minutes.
Brush the pieces with the egg yolk and sprinkle with the sesame seeds.
Bake at 190-200 C for 20-25 minutes in a preheated oven.
