Kaak
Indulge in the comforting aroma and golden perfection of *Kaak*, a traditional Middle Eastern bread ring that’s as versatile as it is delicious. With its soft, airy interior and a crisp sesame-seed-studded crust, this homemade Kaak recipe strikes the perfect balance of texture and flavor. Made from pantry staples like all-purpose flour, olive oil, and milk, this bread is elevated by the nutty richness of sesame seeds and a glossy egg wash finish. Perfect for breakfast, as a snack dipped into olive oil, or paired with your favorite spreads, this recipe is both approachable and rewarding. With a simple rise-and-bake method, Kaak offers a slice of tradition in every bite—and it’s a delightful way to fill your home with the warm, inviting scent of freshly baked bread. Perfect for bread enthusiasts searching for "authentic Kaak recipe," "Middle Eastern bread," or "sesame bread recipes."
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Milk
- 0.5 cup Water
- 0.25 cup Olive oil
- 0.5 cup Sesame seeds
- 1 large Egg
Instructions
Warm the milk and water together in a small saucepan until it is about 110°F (43°C), which is warm to the touch but not hot.
In a large mixing bowl, combine the warm milk mixture with the yeast and sugar. Stir gently and let it sit for 10 minutes, until frothy.
Add the olive oil, salt, and about 3 cups of flour to the bowl. Mix until a sticky dough begins to form.
Gradually add the remaining flour, a little at a time, while kneading the dough in the bowl. When the dough is smooth and elastic (after about 10 minutes of kneading), shape it into a ball.
Place the dough ball into a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Allow it to rise in a warm area until it has doubled in size, about 1 hour.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Punch down the risen dough to release any air bubbles. Divide it into 16 equal pieces.
Roll each piece into a thick rope, about 10 inches long, and form each rope into a loop, pinching the ends to secure.
Place the loops onto the prepared baking sheet, leaving space between each.
In a small bowl, beat the egg with a fork. Brush the tops of each dough loop with the beaten egg.
Sprinkle sesame seeds liberally over each loop.
Bake in the preheated oven for 15 to 20 minutes, or until the kaak is golden brown and has a hollow sound when tapped on the bottom.
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 401.9 g | 146% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 25.9 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 445 mg | 34% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
