Ka'ak is a large ring shape bread covered in sesame seeds.
Ka'ak is a bread commonly consumed in the Middle East. Ka'ak goes back to the 13th century where three recipes can be found in a document called Kitab al Wusla il al Habib. Nowadays, It is mostly sold by street vendors and can take a shape of a basic ring or even a purse-like shape. Different countries as well have their own twist to the bread, some adding almonds, milk and sugar, za'atar, and many more
Ingredients
1 3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 tbsp active dry yeast
2 tbsp sugar
1 tsp salt
3/4 cup warm milk
Warm water - as needed to make a soft dough
1 tbsp olive oil
Milk / egg wash - for brushing over the dough
Sesame seeds - about 2 tbsp
Instructions
Making the Dough
Measure the milk and warm it just enough to proof the yeast. Add the sugar and the yeast and mix well. Cover the bowl and let it rise for 10 minutes. At the end of 10 minutes, the mixture should be frothy. If not, the yeast is not active and you will need to start with a new batch of yeast.
Add the flours, salt, oil and the yeast mixture to the bowl of the mixer. Using a dough hook, start mixing the flour until they come together. You might need a little more warm water to make a soft dough.
The dough should be quite soft, but not sticky. Knead the dough for about 7 to 8 minutes and then place it in a greased bowl to rise. Cover the bowl and let the dough rise until it doubles in volume.
Bring the dough out after the first rise and knead it gently for a minute. Form it into a ball and place it in a greased bowl for the second rise.
Shaping and Baking
After the second rise, place the dough on a floured surface. Divide it into 4 equal sized ball.
Prepare 2 baking sheet lined with parchment paper.
Working with one piece of dough, flatten it and roll it into a tear drop shape. Keep the thickness of the dough to about 1/2 inch.
Using a cookie cutter, cut out a ring from the narrow part of the rolled dough. Slightly pull the dough to elongate the shape and place it on the prepared baking sheet.
Repeat the same with the rest of the dough, keeping 2 pieces per tray.
Cover the trays and let the shaped bread proof for about 30 minutes or until slightly puffy.
In the meantime, preheat the oven to 425 F.
When the bread is done rising, brush it with egg wash. Sprinkle with sesame seeds.
When the oven has preheated, bake one tray at a time for about 10 to 12 minutes, rotating once in between for even baking.
The bread should appear golden brown when done.
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