This pita bread has a special ingredient – olive oil. While most bakeries and even traditional bakers don’t include it, I choose to do so due to the dietary and nutritional benefits of including olive oil in our diet.
I love making these at home. Whether I shape them into rounds or rectangles they are the ultimate bread for a late night sandwich. Kiddos love them in their lunch boxes too.
While a traditional Khaleiah which is Arabic for Beehive calls for something sweet. I always opt for savoury. The first time I’ve had this was at my friend Lamis’s house. Mind you, Lamis doesn’t cook, and hopefully she won’t stumble upon this, so she wouldn’t tell. But all kidding aside, her mom made the most mouthwatering beehive I’ve ever laid eyes on and tasted. While this recipe isn’t Auntie Heba’s, but hers has inspired me to go on a quest on a cotton like look and feel that my kids can pack in their lunch boxes and my guests would reach for multiple helpings.
If you love Bagels, you’re going to love how easy and cheap to make this homemade recipe is. Try it and you’ll never go back to store-bought or frozen variety again. The recipe yields 10 medium sized bagels or 20 mini sized bagels, I used a scale to measure each ball, they measured at 110 grams and 40 grams respectively.
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.
Traditionally cooked over charcoals or wood fire on a large dome-like skillet called Saj. I have none but managed to get creative by cover the handles of my wok and turning it upside down to create the saj skillet. Don’t have a Wok? Don’t shy away of trying this recipe with an iron cast.
This naan bread recipe will be perfect for my multicultural recipe and goes well with various sauces, you can have it plain or herb it up with flavor.