Start making the dough: In a large bowl, mix the flour, instant dry yeast, sugar, salt, powdered milk, mahlab and oil. Add the lukewarm water and mix well.

Knead the dough until it is of one texture. Slam it a couple of times on a countertop before you cover it with cling film, this will strengthen the gluten in the flour, resulting in a very light and fluffy dough. Set aside for one hour or until it doubles in bulk.

Place the dough in the fridge for 24-48 hours. 1 hour before you’re going to bake your cold fermented pizza, take out the dough, and place it in room temperature

Sprinkle some flour on a countertop and knock it back; divide it into 10 even-sized portions and gather each into a ball. Cover with a kitchen towel, and set aside to rest for 15 minutes.

In a bowl combine together the sesame, water and honey. Keep for about 40 minutes, then drain.

Meanwhile, place your pizza stone or steel in the oven, and preheat to 250 C/ 482 F it for at least 40 minutes. and if a baking steel is something you don’t have, then follow this method: You preheat the oven sheet for about half an hour before baking, so it’s screaming hot by the time you gently transfer the dough in. That ultra-hot environment is what gets you the kind of crust you would only expect from a bakery.

Lightly dust your countertop with flour. Take one piece of the dough and using your fingertips, push out the dough from all the sides, flattening it to a thickness of ½ inch (no need to use a rolling pin).

Sprinkle the drained sesame on sheet pan, and dip the flattened dough in sesame seeds, making sure to cover them on both sides, using your finger, press into the center of the flattened dough forming 4 holes, (watch the video tutorial). Repeat with the remaining dough. Cover with kitchen towels, and leave to ferment for 1 more hour.

Delicately, transfer the kaak to the heated baking steel or sheet, you may need to bake them in batches. and if a baking steel is something you don’t have, then follow this method: You preheat the oven sheet for about half an hour before baking, so it’s screaming hot by the time you gently transfer the dough in. That ultra-hot environment is what gets you the kind of crust you would only expect from a bakery.

Bake to a golden color, it takes about 8-9 minutes, but keep an eye on them because ovens are different.

Remove from the oven and leave them to cool a bit before you stuff them with cheese or whatever your heart desire. The most common way is to stuff with desalted Akkawai cheese. With a sharp knife, cut the kaak diagonally, add the desalted cheese (you can use mozzarella as a substitute). Before you are ready to serve, heat your panini machine, put the kaak on the press, coat with butter and press the grill until cheese melts. Serve with a cup of tea. Sublime!