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1
Bloom the Yeast
10 Mins • Hands On
Warm water, about 35°C (95°F)
Stir the sugar into the warm water, sprinkle the yeast over the top and leave it for 5–10 minutes until it foams. If nothing happens, the yeast is dead — start again with fresh yeast, because flat kaak never recovers in the oven.
Water hotter than 43°C (110°F) kills yeast; test it on your wrist like a baby's bottle.
Done when: A thick, foamy cap covers the surface of the water.
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2
Knead the Dough
10 Mins • Hands On
No heat
Mix the flour and salt in a large bowl, pour in the yeast water and the olive oil, and stir until a shaggy dough forms. Turn it onto the bench and knead for 8–10 minutes until smooth, elastic and slightly tacky — it should spring back when poked.
Knead by pushing the dough away with your palms, folding it back and turning it a quarter turn each time.
Done when: The dough is smooth, springs back when poked, and passes the windowpane test.
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3
First Rise
60 Mins • Resting
Warm room, about 25°C (77°F)
Shape the dough into a ball, oil the bowl lightly, cover with a damp cloth and leave in a warm spot for about 60 minutes until doubled in size. A cold kitchen slows the rise — put the bowl in an oven with only the light on.
Press a fingertip into the dough: if the dent stays, the rise is done; if it springs back, give it more time.
Done when: The dough has doubled and holds a fingertip dent.
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4
Shape the Rings
15 Mins • Hands On
No heat
Punch the dough down gently and divide it into 8 equal pieces. Roll each piece into a rope about 30 cm long, then loop it into a ring and pinch the ends together firmly. If a ring looks lopsided, roll it again — an even rope bakes into an even ring.
Roll with flat palms from the centre outward so the rope stays the same thickness along its length.
Done when: Eight even rings, each joined firmly with no gap at the seam.
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5
Coat With Sesame
5 Mins • Hands On
No heat
Brush each ring all over with the egg and honey wash, then roll it in the toasted sesame seeds, pressing gently so they stick. Set the rings on a lined baking tray with space between them and leave for 10 minutes while the oven heats.
Wash first, seeds second — sesame sprinkled on dry dough falls off in the oven.
Done when: Every ring is evenly coated with sesame, top and sides.
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6
Bake Until Golden
25 Mins • Hands On
Oven at 200°C (400°F)
Bake at 200°C (400°F) for 20–25 minutes until the rings are deep golden and the sesame smells toasty. Tap the bottom of one ring: it should sound hollow. Cool on a rack for 10 minutes before eating so the crust sets crisp.
If the tops brown too fast, cover loosely with foil for the last 5 minutes.
Done when: Deep golden crust, hollow tap, sesame toasted and fragrant.
auto_awesome Finishing Touches & Plating
Cool the rings on a rack for 10 minutes so the crust stays crisp, then eat warm — split one open and tuck in cheese, za'atar or a smear of labneh.
Lebanon
25m
