Kaak bread is a Lebanese street-style bread. It somewhat favors a bread donut with sesame seeds. You can make these in two different styles. I will tell you how later on at the bottom of the page.
Kaak is a soft bread and is typically used for sandwiches. They are popular as street-style food which is stuffed with all sorts of fillings. You can stuff them with all of your favorite things like meat, cheeses, veggies, and boiled or roasted eggs. It is so tasty and very easy to make.
Let me show you how. Here is what you will need.
3 1/4 C. AP flour
1/4 C. Powdered milk
1 Tsp. kosher salt
1 Tsp Baking soda
2 1/4 Tsp Instant yeast
1 Tbsp Olive oil
1 to 1 1/2 C. Warm water
- In the bowl of a stand mixer combine the flour, powdered milk, salt, yeast, and baking soda.
- With the mixer on low add the olive oil and a little water at a time until the dough comes together, about 5 to 7 minutes. It should be slightly sticky but should not stick to your hands when touched.
- Add a bit of olive oil to a large bowl and turn the dough out into the bowl. Turn the dough around to fully coat the dough with the oil. Cover with plastic wrap or a tea towel and let rise for 1 hour or until doubled in size.
- Turn the dough onto a floured surface and cut it into 4 equal pieces. At this point, you can shape them. (directions for this are below) Place them on a sheet tray lined with parchment paper.
- Brush the top with an egg wash of your choice. I use a cornstarch glaze. (recipe below)
- Sprinkle the tops with sesame seeds or flakey salt. You can also leave them plain.
- Cover with a tea towel while you preheat the oven to 400*.
- Bake for 25 to 30 minutes or until golden and cooked through. Remove and transfer the bread to a wire rack to cool completely.
- Cornstarch glaze- 2 tsp cornstarch mixed with 1/3 cup water. Add to a pot and place over low medium heat and whisk until translucent. About 3 to 4 minutes. Let the mixture cool. Use this as a glaze for loaves of bread to keep the top soft and glossy.
- To shape the bread. Shape one: Cut the dough into 8 pieces and shape it into balls. Let rest for 10 minutes. Take your thumb and poke a hole at the top part of the ball just offset from the center. Place on a sheet tray and brush with a glaze or an egg wash. Follow steps 6-8.
- To shape the bread. Shape two: Cut the dough into 4 pieces and shape it into a log about 6 to 8 inches long. Taper the ends so they are smaller on the ends than in the center. Place on a lined sheet tray and glaze with either a cornstarch glaze or an egg wash. Sprinkle the top with sesame seeds. Follow steps 6 through 8.
- To store: Wrap in a linen towel and keep on the counter for 4 days or in a bread box for 6 to 8 days. You can also store them in lined bread bags for the same amount of time. Be sure to let them cool completely before storing them to prevent molding.