Lebanese Purse Bread - KAAK - Lebanese Street Bread Recipe

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KA'AK or Lebanese Purse Bread - Lebanese Street Bread.

Dough: 
makes 4 pieces of bread

 A half of 375g (3 cups) all-purpose flour, keep the other half for later.
7g (2-1/4 tsp active dry yeast
12.5g (1 tbsp) sugar
5g (1 tsp) salt
125ml (1/2 cup) warm milk
125ml (1/2 cup) warm water
15ml (1 tbsp) oil
Extra oil to coat the dough
Extra flour to handle the dough
Sesame seeds as the need

 Method:
  1. In a large bowl, add a half of the flour, yeast, sugar, and salt. Stir.
  2. Add oil, milk, water into the flour. Stir well and cover for 15 minutes until foamy.
  3. Add the remaining flour, stir and transfer to the working table with extra flour to handle the dough.
  4. The dough is very soft and sticky. Give light pressure so as not to stick in hand. May rub the hand with little oil if too sticky. Form a ball.
  5. In another bowl with little oil, put the dough ball and coat well with the oil. 
  6. Cover and let rise until double in size. -First rise-
  7. Punch the dough and shape again into a ball in the bowl.
  8. Cover and let rise again until double in size. -2nd rise-
  9. Divide into 4 pieces. Form balls. Cover the dough while working on it. 
  10. Sprinkle a little flour, flatten the dough and roll out into a circle, about 20cm or 8 inches.
  11. Use a cookie cutter or a small bowl to make a hole on one side near the edge. Fix the shape to resemble a purse. 
  12. Another way, roll into a rope with a belly in the middle. Unite both ends. Press or flatten the dough to resemble a purse. 
  13. Put on a greased baking tray with parchment paper. Cover for an hour. I use 2 baking trays.
  14. Egg wash. Sprinkle with sesame seeds. The original use of white sesame seeds. I use black sesame seeds
  15. Bake at 230°C (450°F) preheated oven, for 15 minutes. Until puffy golden brown and smell delicious.
  16. The inside is soft and hollow. 
  17. To serve, slice open on the puffy side to stuff with the filling of your choice.






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