Name: Lebanese Kaak
Cook time: 9000 s
Total time: 9000 s
Yield: 8 Pieces
Ingredients: 350 gr bread flour; 150 gr whole wheat flour; 295 ml lukewarm water; 30 gr extra virgin olive oil; 30 gr of sugar; 10 gr of dry yeast; 10 gr of salt; Sesame seeds (for coating); For serving; Extra virgin olive oil; Labaneh cheese; Shug; Sliced tomatoes; Scrambled eggs

BENGINGI

Save

Lebanese Kaak

cook:

2 h 30 min

0.0

(1)

How awesome is pita ah? And what about a sexy sesame bagel? Wow, definitely hard to choose a favorite morning bread. But why choose if you can have both?! Meet the Kaak, the Lebanese street bread which is made into a handbag-like shaped savory roll covered with sesame seeds - crispy on the outside and chewy on the inside. This bread is exactly what I want from my breakfast sandwich. Half is a pocket I fill up with goodies and half is a crunchy bagel. The process is quite similar to pita making, however, one just needs to coat the dough in some sesame seeds and score a hole. You can make it on a pan or in a super-duper hot oven. It's an easy bread to make and so satisfying! What are you waiting for people!??!

8 Pieces

original

metric

Ingredients

350 gr bread flour

150 gr whole wheat flour

295 ml lukewarm water

30 gr extra virgin olive oil

30 gr of sugar

10 gr of dry yeast

10 gr of salt

Sesame seeds (for coating)

For serving

Extra virgin olive oil

Labaneh cheese

Shug

Sliced tomatoes

Scrambled eggs

Directions

Step 1

In a bowl- mix the water and yeast. Add sugar and mix well.

295 ml lukewarm water

10 gr of dry yeast

30 gr of sugar

Step 2

Add the flours & olive oil. Mix all the ingredients until there is almost no flour remaining in the bowl.

350 gr bread flour

150 gr whole wheat flour

30 gr extra virgin olive oil

Step 3

Add salt. Move the dough out of the bowl and knead it on a work surface.

10 g of salt

Step 4

Knead dough manually for about 7 to 10 minutes until smooth and sexy.

Step 5

Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly double the volume.

Step 6

Punch the dough and divide it into 120 gr pieces. Round each piece of dough into a tight ball, cover with a towel and let them rest for 15 min.

Step 7

Prepare two plates- one with water and the other one full with sesame seeds.

Step 8

With a rolling pin open the pitas to 0.5 cm thick.

Step 9

Dip the pita in the bowl with water, then coat the pita on both sides with sesame.

lukewarm water

Sesame seeds (for coating)

Step 10

Roll each sesame pita with a rolling pin.

Step 11

Using a glass, score a circle closes to one of the edges of the pita.

Step 12

Place the Kaaks to rest on a towel, covered with another towel, to rest for 30-45 min.

Step 13

Heat a large strong pan over medium heat for 3-5 minutes. Bake the Kaak on the side that was touching the towel.

Step 14

After 10 seconds turn to the other side. Another 10 seconds and turn back. And this is how you play with the Kaak until you get a stunning pocket.

Step 15

Move the Kaaks to a basket/bowl covered with a towel that will avoid the Kaaks from drying and hardening.

Step 16

Open the pocket with a knife and fill it up with your breakfast. I filled my Kaak with homemade labaneh cheese, Shug, sliced tomatoes, and scrambled eggs.