{"id":6723,"date":"2023-02-27T21:54:21","date_gmt":"2023-02-27T21:54:21","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6723"},"modified":"2026-10-13T00:22:52","modified_gmt":"2026-10-13T00:22:52","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 its shapes and forms; they are really hard to beat. Readers loved the kaak al<\/strong> asrieh<\/strong><\/a> I published, as well as Lebanese sweet kaak<\/strong><\/a> and kaak bhaleeh. This time, I turned to a regional kaak recipe, \u201cKaleeta\/Lebanese Flat Kaak,\u201d from Northern Lebanon, specifically the city of Tripoli, even though nowadays you can virtually find kaak all over the country.<\/p>\n

\"\"<\/p>\n

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

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

\"\"<\/p>\n

While baking \u201cKaleeta Kaak\/North Lebanese Flat Kaak\u201d (\u0643\u0639\u0643 \u0627\u0644\u0642\u0644\u064a\u0637\u0647) might look 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

What Is the Best Flour for Making North Lebanese Flat Kaak?<\/h2>\n

Best type of flour:<\/strong> 00 flour is the best choice for kaak because of its high protein content. It helps the dough maintain its structure during the long leavening time. All-purpose flour would be a second choice!<\/p>\n

\"\"<\/p>\n

Start making the dough:<\/strong> In a large bowl, mix the flour, instant dry yeast, sugar, salt, mahlab, powdered milk and oil. Add the lukewarm water and mix well. Knead the dough until it becomes smooth and uniform. Slam it against the countertop a couple of times before covering it with cling film. This will help strengthen the gluten, resulting in a very light and fluffy dough. Set aside for one hour, or until it doubles in size.<\/p>\n

\"\"<\/p>\n

Cold<\/span> Fermentation<\/span> for<\/span> Kaak<\/span> Dough:<\/span> Why<\/span> It<\/span> Matters<\/span><\/h2>\n

When it comes to making kaak, there\u2019s a key method that is absolutely essential to success. Guess what? A cold fermentation! Yes, it is best for producing a flavorful kaak dough. It takes longer, but the dough develops better flavor and texture over time. The dough needs to rise in the refrigerator for at least 24 hours.<\/p>\n

Cold fermentation is a method of slowing down the dough\u2019s rise. The longer the fermentation, the more intense the flavor of the kaak. The ideal fermentation window is 24 to 48 hours. Before shaping and baking, the dough will need to sit at room temperature for about 30 minutes, so place it in the fridge for 24\u201348 hours.<\/p>\n

\"\"<\/p>\n

How<\/span> to<\/span> Stick<\/span> Sesame<\/span> Seeds<\/span> on<\/span> Kaak:<\/span> The<\/span> Honey-Water<\/span> Glaze<\/span><\/h2>\n

Sticking sesame seeds to the kaak isn\u2019t as easy as simply sprinkling them on top, so you\u2019ll need to prepare a thin glaze of water and honey to help them stick. Later, you\u2019ll drain the liquid and use the sesame seeds. Adding honey to the glaze helps the sesame seeds adhere to the kaak, while also giving them a slightly golden color.<\/p>\n

In a bowl, combine the sesame seeds, water, and honey. Let them soak for about 40 minutes, then drain.<\/p>\n

\"\"<\/p>\n

\n

How to Shape and Coat Lebanese Flat Kaak with Sesame Seeds<\/h2>\n<\/div>\n

Lightly dust your countertop with flour. Take one piece of dough and, using your fingertips, gently push it out from all sides, flattening it to a thickness of \u00bd inch (1.3 cm) (there\u2019s no need to use a rolling pin).<\/p>\n

Spread the drained sesame seeds on a baking sheet, then dip the flattened dough into the sesame seeds, making sure both sides are well coated. Using your fingers, press four holes into the center of the flattened dough (watch the video tutorial).<\/p>\n

Repeat with the remaining dough. Cover with kitchen towels and leave to ferment for another hour.<\/p>\n

\"kaakii<\/p>\n

What is the Best Oven Temperature for Baking Lebanese Kaak?<\/h2>\n

Authentic kaak should be baked in a blazing-hot wood-fired oven. In other words, kaak needs to be baked at a high temperature to create steam inside the dough, helping it puff up. Unfortunately, most of us don\u2019t have a wood-fired oven, so the best alternative is a baking steel. If you don\u2019t have one, then follow this method: preheat a baking sheet in the oven for about half an hour before baking, so it\u2019s screaming hot by the time you gently transfer the dough onto it.<\/p>\n

That ultra-hot environment is what gives you the kind of crust you would expect from a bakery. Carefully transfer the kaak to the heated baking steel or baking sheet. You may need to bake them in batches. Bake for about 8\u20139 minutes, or until golden.<\/p>\n

To achieve that authentic bakery crust, Lebanese flat kaak must be baked at a high temperature of 482\u00b0F (250\u00b0C)<\/strong> on a preheated baking steel or pizza stone for at least 40 minutes.<\/p>\n

Remove from the oven and let them cool slightly before serving or stuffing them with cheese\u2014or whatever your heart desires!<\/p>\n

\"\"<\/p>\n

How to Store and Reheat Lebanese Flat Kaak<\/h2>\n

Kaleeta\/North Lebanese Flat Kaak are best enjoyed on the day they are baked, when the crust is at its freshest. However, you can store any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.<\/p>\n

How to freeze kaak:<\/strong> To keep them for longer, wrap the kaak tightly in plastic wrap and freeze for up to 1 month.<\/p>\n

How to reheat kaak:<\/strong> Preheat your oven to 450\u00b0F (230\u00b0C) and warm the kaak for 6\u20138 minutes, or until heated through.<\/p>\n

If the kaak have been frozen, unwrap them and let them thaw before reheating. This helps restore their texture and makes them deliciously warm and ready to enjoy!<\/p>\n

More<\/span> Lebanese<\/span> Kaak<\/span> Recipes<\/span> to<\/span> Try<\/span><\/h2>\n