Kaak

A few weeks ago I bought a small oven working on gas which is called “Tabun”. It is very good for Pizza and for all flat breads. Therefore when I saw that this month’s bread is Kaak which is a flat bread, I decided to use the tabun to bake it. Every time I bake with the BBB, I change the recipe to be vegan. This time I switch the buttermilk to vegan yoghurt, reduce the sugar, and retard the dough in the fridge one night. It was fun to make and fun to bake

Dough

235 gr. vegan yogurt

245 gr water 

30 gr. olive oil (2 tbs)

15 gr. sugar (1 tbs)

12 gr. salt (2 tsp)

6 gr. instant dry yeast (2 tsp)

135 gr whole wheat flour 

490 gr all purpose flour

1-2 tbs sesame seeds per kaak

 

10 minutes kneading with a stand mixer; proofing for 1 hour and then put the dough in the fridge for 8 hours.

 

 

 

Shape

divide dough in equal parts (aim for 120 gram each) and ball up. Let rest to relax and using a dough pin roll each ball into a circle approx. 18cm/ 7" diam., about 1½  cm/½ inch thick. 

Place the shaped breads on lined baking sheets, be careful not to stretch the dough. Use a large cookie cutter to cut out a circle near the top to form the "handle" and loosely cover to rise another 25-30 minutes. Sprinkle with sesame seeds, after brushing with water. 

 

Bake 

For 7-10 minutes or until golden and puffed

 

 

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