Kaak

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C and line a baking tray with baking paper. In a bowl, mix the plain flour, instant yeast, sugar, salt, and ground anise until evenly combined.

   180 g plain flour4 g instant yeast12 g fine sugar3 g fine salt2 g ground anise
2. 2

   Add the lukewarm water and neutral oil. Mix into a shaggy dough, then knead for 4 to 5 minutes until smooth and soft. If it feels sticky, dust very lightly with flour; if dry, add a teaspoon of water. A supple dough gives the best crisp yet tender kaak.

   105 ml lukewarm water20 ml neutral oil
3. 3

   Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and makes shaping easier.

4. 4

   Divide the dough into 4 equal pieces. Roll each piece into a rope about 18 to 20 cm long, then join the ends firmly to form rings. Brush each ring lightly with water, then dip or press both sides into the sesame seeds so they are generously coated.

   1 tbsp water35 g sesame seeds
5. 5

   Arrange the rings on the prepared tray and bake for 12 to 15 minutes, turning the tray once halfway through, until puffed, lightly golden, and fragrant. For a crisper kaak, bake 2 minutes longer; they should feel set and dry on the surface.

6. 6

   Cool for 5 minutes before serving. They will firm up slightly as they cool.

Origin & History

Kaak is a broad family of ring-shaped breads and crackers found across the Levant, with many local variations in shape, texture, and seasoning. In Lebanon, sesame-coated kaak is especially popular as a street snack and breakfast bread, often enjoyed plain or filled. Versions scented with anise reflect the region’s love of aromatic spices in baked goods.