Ingredients:
- 4 cups all-purpose flour
- 1 cup semolina
- 1 cup warm milk
- 1 cup warm water
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- Sesame seeds or black seeds for topping
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture, stir gently, and let it sit for 5-10 minutes until it becomes frothy.
- Prepare the Dough:
- In a large mixing bowl, combine the flour, semolina, and salt.
- Create a well in the center and pour in the activated yeast mixture.
- Gradually add the warm water and vegetable oil, mixing continuously until a dough forms.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for about 10-15 minutes or until it becomes smooth and elastic.
- Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Preheat Oven:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Shape the Kaak:
- Punch down the risen dough and divide it into small portions, shaping each into a long rope.
- Join the ends of each rope to form a circular or oval shape, similar to a bagel.
- Top with Seeds:
- Place the shaped kaak on the prepared baking sheets. Brush the tops with water and sprinkle sesame seeds or black seeds for added flavor.
- Second Rise:
- Allow the shaped kaak to rise for an additional 15-20 minutes on the baking sheets.
- Bake:
- Bake in the preheated oven for 15-20 minutes or until the kaak turns golden brown.
- Cool and Serve:
- Allow the kaak to cool on a wire rack. Once cooled, it’s ready to be enjoyed!
Palestinian Kaak is a delightful bread that can be served with tea, coffee, or enjoyed on its own. The combination of semolina and sesame seeds gives it a unique texture and flavor. Enjoy the authentic taste of Palestinian cuisine with this homemade kaak!
