KAAK/ KAAK ALASREYA/ LEBANESE STREET BREAD

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide similar texture and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while adding moisture.

baking powder

🥗Healthier: self-rising flour

💰Cheaper: none

Self-rising flour simplifies the leavening process.

Check the expiration date on the package of yeast.

In a large ceramic bowl, mix the flour, salt, yeast, and sugar.

Add the luke-warm water and combine all the ingredients with your hands.

Knead the mixture thoroughly until it forms a malleable dough.

Cover with a kitchen towel and set aside for 1 hour to double in size.

Preheat the oven to 230 °C/ 450°F.

Prepare the glaze by combining the glaze ingredients in a saucepan, whisking and bringing to a boil until it has the consistency of thick cream.

When the dough has doubled in size, sprinkle some flour on a countertop and divide the dough into nine equal portions.

Roll each portion into a round circle about 20 cm/8 inches in diameter and about 1.5 cm ½ inch thick, creating a hole close to the upper edge with a cookie cutter.

Place the round dough on a parchment-lined baking sheet.

Brush the surface of the kaak with the prepared glaze and generously sprinkle sesame seeds on top.

Set aside for 30 minutes for a second rise.

Bake until the dough is puffed and golden in color, about 7-10 minutes.

Remove from the oven and create a small hole in the center of the kaaki to add zaatar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens