Fluffy Palestinian Kaak Bread with Anise and Sesame
A delightful Middle Eastern bread with warm spices and a nutty topping
Kaak is a traditional Palestinian bread known for its delightful aromatic spices and soft texture. Perfect for breakfast or as an accompaniment to any meal!
- 3 h 30 min
- 12 pieces
- Intermediate
Ingredients
For the Dough
For the Spice Mix
For the Topping
Preparation
Marinating the Spice Mix
Combine Spices
Combine ground anise and ground fennel in a small bowl.
Infuse
Mix well and set aside to infuse.
Preparing the Dough
Mix Dry Ingredients
In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
Add Wet Ingredients
Create a well in the center and add warm water, olive oil, and yogurt.
Important: Ensure the water is not too hot to avoid killing the yeast. Pro Tip: Use a stand mixer with a dough hook for a more consistent knead.
Knead the Dough
Mix until a dough forms, then knead for about 10 minutes until smooth.
Cooking Process
First Rise
Place the dough in an oiled bowl, cover it with a damp towel, and let it rise for 1 1/2 hours until doubled in size.
Shaping the Dough
Divide the dough into 12 equal pieces and shape each into an oval.
Second Rise & Topping
Place on a baking sheet, brush with egg wash, and sprinkle with sesame seeds. Let rise for another 45 minutes.
Bake
Preheat oven to 375°F (190°C) and bake for 20–25 minutes until golden.
Plating & Serving
Fluffy Palestinian Kaak Bread with Anise and Sesame
Fluffy Palestinian Kaak Bread with Anise and Sesame
Serve Warm
Arrange the bread on a large serving platter, brush with a touch of olive oil for a shiny finish, and serve warm with dips.