Growing up, I use to buy this delicious handbag shaped bread from street vendors with small push carts. This crispy on the outside and chewy on the inside treat is usually filled with whatever filling you decide. Spreadable cheese and zaatar (mixed with some sumac) are the most common fillings. I love ka’ak Asrouniye but I do not live in Lebanon anymore and do not have access to them. I never thought I would ever learn how to make them but, I miss them and I want to make some so here we go… Let’s cook together and have some fun! 🙂
This recipe makes 4 pieces.
Ingredients
- 1 1/4 cup All Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 1/2 tbsp White Sugar
- 1 1/2 tbsp Vegetable Oil
- 3/4 tsp Active Dry Instant Yeast
- 1/2 tsp Salt
- 1/2 cup plus 2 tbsp Warm Water
- 2 tbsp Warm Milk
- Sesame
Making the Ka'ak
I mixed together the all purpose flour and the whole wheat flour in the bowl of a stand mixer until well combined. I then mixed in the sugar, oil, yeast and Salt until the mixture became crumbly. I then added the water and the milk and set the stand mixer to low for 5 minutes or until the dough forms. I removed it from the bowl and kneaded by hand for 2 minutes. I then returned it to the bowl and covered it with clean towel and let it rest for 1 hour.
After the hour of rest, I cut the dough to 4 pieces equal in size and shaped them into balls. I placed them on my silicone mat, floured their surface, and covered them with the towel. I then let them rest for 25 minutes.
while the dough is resting, I prepared 2 bowls, one with water and another with sesame. After the dough was done resting for 25 minutes, I placed one of the balls on a well floured surface and flattened it with my hand. I then dipped it in water, and then in sesame. I made sure to press the sesame in and cover all the surfaces. I then rolled it with a rolling pin to a 1/2 cm thick oval shape. I then cut a round shape out with a cookie cutter on the upper side of the oval to form a handle.
I placed my shaped ka’ak on a silicone mat inside of a baking sheet and let them rest for another 20 minutes. I then baked them on the middle rack of an oven preheated at 500 degrees Fahrenheit or 260 degree Celsius for 10 minutes or until they are golden brown.
I really enjoyed my ka’ak. I filled mine with Laughing Cow cheese, zaatar, and sumac, tomatoes and cucumbers. This ka’ak tasted exactly like the street vendors’ ka’ak in Lebanon. It brought back memories from my childhood and made me feel very happy. This recipe is really a must try.
Enjoy! 🙂
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