The journey of homemade Kaak started when my cousin Nana decided she was sick of the traditional Cheese platter and wanted something with an oriental twist, and with that came those miniature versions of our favorite toasted sesame kaak.
For the Dough
- 2 1/2 Cups Warm Water
- 1 TBSP Instant Yeast
- 1 TBSP Sugar
- 6 Cups Flour
- ¼ Cup Olive Oil
For the Kaak
- 1 Cup Warm Milk
- 1 Cup Toasted Sesame Seeds
- Mix water, instant yeast, and sugar – set aside until yeast proofs 5 to 10 mins
- Add in sieved 6 Cups Flour with 1 TBSP Salt to the yeast mixture
- Then add 1/4 cup olive oil
- Mix all ingredients in mixed in a dough hook until dough comes together and then let it run for additional 5 minutes
- Place dough ball in a bowl brushed with olive oil and cover in warm place until doubled in size. The best results I found for fluffiness was 3 hours.
- Cut into balls and let them rest for 20-30 minutes.
- Using a rolling pin, take one ball at a time, keeping the remaining covered, flatter, then roll with your fingers tightly.
- Roll gently back and forth to taper end. Shape and cover for 20 minutes.
- Stretch the dough a few times without breaking the connecting ring and cover for another 15 minutes.
- Finally, place the dough in warm milk and then toasted sesame mixture and place on baking sheet.
- Bake until golden at 220°