Kaak: Lebanese street bread

Prep Time 30

Cook Time 30

Total Time 1

Servings Piece

Calories 531

Mix lukewarm milk with sugar and yeast and leave for approx. 5 minutes.
Mix the flour with the salt and mahleb.
Add the yeast milk, oil and rose and orange blossom water to the flour and knead well for about 20 minutes. The dough remains slightly moister and still sticks slightly. It should be like this.
Cover the dough and leave to rise at room temperature for no more than 30 minutes.
Turn the dough out onto a floured work surface and divide into 6 equal balls.
Spread the sesame seeds on a large plate and roll the balls once on all sides in the sesame seeds.
Roll out the dough balls roundly to a thickness of approx. 1/2 cm and cut out a hole in the upper third using a mould, e.g. a glass.
Place the rolled out dough on a baking tray lined with baking paper. Place the cut-out "leftovers" on the baking tray as well (they will become small rolls). (Cover the baking tray with a damp kitchen towel and let the dough rest for 30 minutes.
Preheat the oven to approx. 230 °C top and bottom heat.
Bake the kaak on the lowest rack for approx. 12 minutes.
Use up the kaak the same day or freeze for later.

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