Ka’ak Lebanese Bread

A light, yet crispy bread, which you can soak in olive oil & za’atar.
Mix all the ingredients in a stand mixer. Knead the dough for 8 minutes and let it rest for an hour or so. It will double in size and become quite stringy.
The balls should weight approximately 100 grams. Let them rest for 15 minutes and soak them in honey water and sesame seeds. Then roll them with sesame seeds.
Once rested for an hour, bake them for 12 minutes in a very hot oven.

460 Gr. All purpose flour – I use 00-type Italian flour
3 Tablespoons Sugar
1/2 Tablespoon Salt
4 Tablespoons Milk at room temperature
7 Gr. Active yeast
1/4 Cup Sesame Seeds
2 Tablespoons honey melted with 1/2 cup of water

In a bowl of a stand mixer, pour all the ingredients, making sure the salt sits on top. Mix everything with a dough hook and knead for 8-10 minutes.
Cover the bowl with cling film and let the dough rise for 1.5 hour.
Remove the dough from the bowl and roll into a cylinder. Cut the dough in 9 equal pieces and roll them into balls. (Approx.100 gr.each)
Prepare two small bowls ; one with the sesame seeds and the other with honey mixed with lukewarm water. The honey should be completely dissolved in the water.
Let the balls rest for 30 minutes and dip them in the honey water and sesame seeds. Pressing gently with a rolling pin, roll them in small disks and place them onto a baking tray covered with parchment paper.
Make 4 indentations with your fingers and let the breads rest for another 15 minutes.
During that time, preheat your over at 275 Celsius and bake for 12 minutes, until golden brown and puffed up.

Let them cool at room temperature.

Serve with Olive Oil and Za’atar.

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