• Check the yeast expiration date to ensure it is active.
• In a large ceramic bowl, combine the flour, salt, yeast, and sugar. Add the lukewarm water and mix everything together with your hands until a dough begins to form. You may need to add a little more water than the recipe calls for, depending on the flour’s moisture content.
• Once the mixture starts coming together, knead the dough thoroughly, pressing into it with your hands and folding it over itself until it becomes soft, smooth, and pliable.
• Cover the bowl with a clean kitchen towel and set it aside for about 1 hour, or until the dough has doubled in size.
  

How to Shape and Bake the Kaak

• Preheat the oven to 230°C (450°F).
• Position the oven rack in the lower third of the oven, just below the center.
• Prepare the glaze: Combine the glaze ingredients in a small saucepan and whisk until smooth. Bring the mixture to a boil, stirring constantly, until it reaches the consistency of thick cream. Remove from the heat and set aside to cool slightly before using.
• Once the dough has doubled in size, lightly flour your countertop and divide the dough into nine equal portions.
  
• Place one piece of dough on the lightly floured surface. Using a rolling pin, roll it out into a circle about 20 cm (8 inches) in diameter and 1.5 cm (½ inch) thick. Then, using a 10 cm (4-inch) round cookie cutter, cut out a hole near the top edge of the dough.
  
• Carefully transfer the shaped dough to a baking sheet lined with parchment paper or a silicone baking mat, handling it gently to preserve its shape.
  
• Using a pastry brush, gently coat the surface of the kaak with the prepared glaze. Generously sprinkle with sesame seeds, then lightly pat them with your hands to help them adhere to the dough. Set the kaak aside for 30 minutes to rise a second time. This final rise helps create a lighter texture and contributes to the kaak’s delicious flavor.
• Bake for 7–10 minutes, or until the kaak puffs up and turns a beautiful golden brown. Keep a close eye on it, as baking times may vary from one oven to another!
• Remove the kaak from the oven and, once cool enough to handle, carefully open a small hole in the center and fill it with some za’atar. Give it a little shake to distribute the za’atar, then enjoy your kaak while it’s still warm. Repeat with the remaining dough. Oh, how delicious!