Kaleeta/ North Lebanese Flat Kaak
Description
“Kaleeta/North Lebanese Flat Kaak” is ideal in so many ways! Serve it plain, as a cheese sandwich, or stuffed with labneh, foul, fried eggs, and so much more—you name it! Just a little warning before we get started: making good kaak takes time.
Equipment
- pizza stone or steel
Ingredients
- 1 kg 2 lb 4 oz 00 flour or all-purpose flour
- 1½ teaspoons salt
- 2 tablespoons sugar
- 2¼ cups lukewarm water or a little more if needed
- 2 tablespoons olive oil
- 1 tablespoon instant dry yeast
- 2 tablespoons powdered milk
- 1 teaspoon mahlab optional, but recommended
For the Sesame Glaze
- 2 cups water
- 1½ cups sesame seeds
- 2 tablespoons honey
- For the Filling Optional
- 1 kg 2 lb 4 oz Akkawi (Akawi) cheese
Instructions
- 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 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.
- Place the dough in the fridge for 24–48 hours. About 1 hour before baking, take the cold-fermented dough out of the fridge and let it come to room temperature.
- Sprinkle some flour on your countertop and knock back the dough. Divide it into 10 equal portions and shape each portion into a ball. Cover with a kitchen towel and set aside to rest for 15 minutes.
- In a bowl, combine the sesame seeds, water, and honey. Let them soak for about 40 minutes, then drain.
- Meanwhile, place your pizza stone or baking steel in the oven and preheat to 250°C (482°F) for at least 40 minutes. If you don’t have a baking steel or pizza stone, you can use a baking sheet instead. Preheat it in the oven for about 30 minutes before baking, so it’s screaming hot by the time you gently transfer the dough onto it. That ultra-hot environment is what gives you the kind of crust you would expect from a bakery.
- 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 ½ inch (1.3 cm). There’s no need to use a rolling pin.
- 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). Repeat with the remaining dough. Cover with kitchen towels and leave to ferment for another hour.
- Carefully transfer the kaak to the heated baking steel or baking sheet. You may need to bake them in batches. If you don’t have a baking steel, you can use a baking sheet instead. Preheat it in the oven for about 30 minutes before baking, so it’s screaming hot by the time you gently transfer the dough onto it. That ultra-hot environment is what gives you the kind of crust you would expect from a bakery.
- Bake for about 8–9 minutes, or until golden, but keep an eye on them, as ovens can vary.
- Remove the kaak from the oven and let them cool a bit before stuffing them with cheese or whatever your heart desires. The most common way to enjoy them is stuffed with desalted Akkawi cheese. Using a sharp knife, cut the kaak diagonally and add the desalted cheese (you can use mozzarella as a substitute).When you’re ready to serve, heat your panini press, place the kaak inside, brush with butter, and press until the cheese melts. Serve with a cup of tea. Sublime!
Video
Notes
To desalt Akkawi cheese, cut it into medium-sized pieces, cover with water, and soak for 8 hours, changing the water every hour to reduce its saltiness. Drain well and use as directed.
Tried this recipe?Let us know how it was!