{"id":6723,"date":"2023-02-27T21:54:21","date_gmt":"2023-02-27T21:54:21","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6723"},"modified":"2024-11-14T20:20:52","modified_gmt":"2024-11-14T20:20:52","slug":"kaleeta-north-lebanese-flat-kaak","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/kaleeta-north-lebanese-flat-kaak\/","title":{"rendered":"Kaleeta\/ North Lebanese Flat Kaak"},"content":{"rendered":"

I adore kaak in all shapes, forms and processes, they are really hard to beat; readers loved the\u00a0kaak al asrieh<\/a>\u00a0I published, as well as\u00a0Lebanese sweet kaak<\/a>\u00a0and\u00a0Kaak bhaleeh.<\/a>\u00a0This time, I turned to a regional kaak recipe \u201cKaleeta\/ Lebanese Flat Kaak\u201dcoming from Northern Lebanon, specifically the city of Tripoli, even though nowadays you can virtually find the kaak all over the country.<\/p>\n

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Kaleeta\/ North Lebanese Flat Kaak<\/h1>\n

Kaleeta\/ North Lebanese Flat Kaak are popular choice for breakfast; duck into communal neighborhood ovens in Tripoli, Lebanon, and you\u2019ll likely spot these sesame rounded loaves everywhere, and sometimes you can pick them up\u00a0 at roadside stands, they have a slightly crisp exterior, usually thicker than pita bread, and \u00a0are a favorite treat when layered with cheese and grilled on griddle or a panini press to give the plump flatbreads a deliciously toasted crust and a melted cheese steaming interior\u2014a belly filling breakfast or snack that is a nourishing part of daily life.<\/p>\n

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While baking \u201cKaleeta\u00a0 Kaak \/ North Lebanese Flat Kaak\u201d\u00a0 \u201c\u0643\u0639\u0643 \u0627\u0644\u0642\u0644\u064a\u0637\u0647 \u201d looks like a project, they are easier than you think, and they are fun and truly rewarding. You can make your own kaak, in your own regular kitchen, and even if you\u2019re a beginner, the results are amazing!<\/p>\n

Best type of flour:<\/strong>\u00a000 flour is the best choice for kaak because of its high protein content. It helps the dough keep its structure during the long leaving time. A second choice would be all-purpose flour!<\/p>\n

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Start making the dough:\u00a0 In a large bowl, mix the flour, instant dry yeast, sugar, salt, mahlab and oil.\u00a0 Add the lukewarm milk and mix well. Knead the dough until it is of one texture.\u00a0 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.<\/p>\n

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Cold fermentation<\/strong>:<\/h3>\n

When it comes to making \u201ckaak\u201d there\u2019s a key method that is absolutely essential to success, guess what?\u00a0A cold fermentation!<\/strong>\u00a0Yes, it is best for producing a flavorful kaak dough. It takes longer, but the composition of the dough develops better over a longer period of time. The dough needs to rise in the refrigerator for at least 24 hours. Cold fermentation is a method to slow down the rise of dough. The longer the fermentation the more intense the flavor of the kaak is. The ideal fermentation window is 24 to 48 hours. It will need to sit at room temperature for about 30 minutes before shaping and baking, so place the dough in the fridge for 24-48 hours.<\/p>\n

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Sticking sesame seeds on the kaak isn\u2019t as easy as sprinkling them on top<\/strong>, so you need to make a thin glaze of water, honey and sesame seeds, later you will drain the water and use the sesame seeds; adding honey to glaze helps the sesame to stick, plus they provide the kaak with a slight favored golden color. In a bowl combine together the sesame, water and honey. Keep for about 40 minutes, then drain.<\/p>\n

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Second fermentation<\/strong>:<\/p>\n

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 \u00bd 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.<\/p>\n

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Ultra hot temperature!<\/strong>\u00a0An authentic Kaak\u00a0 should be baked in a blazing wood-fired\u00a0 oven, in other words, the kaak should be baked at a high temperature to create leavening steam inside, but unfortunately, most of us don\u2019t have it, the best alternative is a baking steel, and if a baking steel is something you don\u2019t have, then follow this method: You preheat the oven sheet for about half an hour before baking, so it\u2019s 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. Delicately, transfer the kaak to the heated baking steel or sheet, you may need to bake them in batches. Bake to a golden color, it takes about 8-9 minutes. Remove from the oven and leave them to cool a bit before serving or stuffing with cheese or whatever your heart desire.<\/p>\n

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Kaleeta\/ North Lebanese Flat Kaak<\/h2>\n\n