Kaak/ Kaak Alasreya/ Lebanese Street Bread
Description
.Kaak Al-Asreya / Kaak / Lebanese Street Bread — the quintessential Lebanese street bread! This savory, handbag-shaped roll is covered with sesame seeds, crispy on the outside and slightly chewy inside. Baked in a flame oven and traditionally sold by cart vendors in Beirut, it is a beloved street food and an ideal snack on the go. Usually eaten by hand, it can also make a delicious breakfast, especially when paired with a cup of tea.
Ingredients
- 1 kg / 2 lb 4 oz all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup / 100 g / 3.5 oz sugar
- 2 cups lukewarm water
- 1 cup white sesame seeds
- 2 tablespoons instant yeast
For the filling:
- Zaatar spreadable cheese, your favorite dip, or whatever your heart desires. This is a versatile bread, and it goes well with almost any dip.
For the glaze:
- 1 cup water
- 2 tablespoons flour
- 2 tablespoons olive oil
- A pinch of salt
Instructions
- First off, check the expiration date on the package of yeast.
- In a large ceramic bowl, mix the flour, salt, yeast, and sugar. Add the lukewarm water and combine all the ingredients with your hands. (You may need to add more water than called for. The amount of moisture in the flour determines how much water you need to add.)
- When the mixture starts coming together, knead it thoroughly, pushing your hands into the dough and curving your fingers over it until you achieve a soft, malleable dough.
- Cover with a kitchen towel and set aside for 1 hour, or until doubled in size.
To roll and bake:
- Preheat the oven to 230°C/450°F.
- Place the rack in the lower third, just below center of the oven.
- Prepare the glaze: Combine the glaze ingredients in a saucepan, whisk, and bring to a boil. It should have the consistency of thick cream. Remove from the heat and set aside.
- When the dough has doubled in size, sprinkle some flour on a countertop and divide the dough into nine equal portions.
- Place one of the dough pieces on the floured surface. Using a rolling pin, roll it into a round circle about 20 cm (8 inches) in diameter and 1.5 cm (½ inch) thick. Using a 10 cm (4-inch) round cookie cutter, create a hole near the upper edge.
- Place the round dough on a parchment-lined baking sheet or a silicone baking mat. Transfer it delicately to the sheet to maintain its shape.
- Using a brush, delicately brush the surface of the kaak with the prepared glaze. Generously sprinkle with sesame seeds, then gently tap the bread with your hands to help the sesame seeds stick to the surface. Set aside for 30 minutes for a second rise. This will allow the yeast to activate further during baking, resulting in better flavor and texture.
- Bake until the dough is puffed and golden brown, about 7–10 minutes. Keep an eye on your oven!
- Remove from the oven and, once cool enough to handle, create a small hole in the center of the kaaki and add some zaatar. Give it a little shake and enjoy warm. Repeat with the remaining dough. How delicious!
Video
Notes
The recipe for the “Kaak alasreya/ Kaak/ Lebanese Street Bread” was posted on July, 2015, photos and text were updated on September 2020.
You might like to learn about Kaleeta/ North Lebanese Flat Kaak
You might also like to check the recipe of the Lebanese Sweet Kaak.
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