Country: Lebanon Servings: 4 large ka’ak

Ingredients

• all-purpose flour – 4 cups / 500 g
• warm water – 1 1/2 cups / 360 ml
• olive oil – 1/4 cup / 60 ml
• sugar – 2 tablespoons / 25 g
• salt – 1 1/2 teaspoons / 9 g
• active dry yeast – 2 1/2 teaspoons / 7 g
• sesame seeds – 1/2 cup / 70 g
• egg – 1, beaten

Instructions

1. In a small bowl, dissolve sugar in warm water and add yeast. Let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix the ingredients to form a sticky dough, then knead on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–2 hours until doubled in size.
5. Punch down the dough and divide it into 8 equal parts. Roll each portion into a ball, then flatten and create a hole in the center to form a ring.
6. Preheat your oven to 375°F (190°C). Brush each ring with beaten egg and sprinkle generously with sesame seeds.
7. Place the rings on a parchment-lined baking sheet and bake for 15–20 minutes or until golden brown.
8. Let cool slightly on a wire rack before serving warm.

Substitutions

• all-purpose flour -> whole wheat flour
• olive oil -> vegetable oil
• sugar -> honey or agave syrup

Enhancements in the Next Evolution

• Add a pinch of ground mahleb for a distinct aromatic flavor.
• Incorporate a fermentation step overnight in the refrigerator for deeper flavor.
• Use a mixture of white and black sesame seeds for visual contrast.