A sesame seed crusted exterior gives way to a sweet fluffy interior in these hallmark ka’ak breads synonymous with Jerusalem.
To Form and Bake:In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, yeast, baking powder, and milk and mix at medium speed until a smooth and elastic dough forms. Alternatively, mix the dough ingredients in a large bowl, kneading by hand until a smooth and elastic dough forms.
Working with one dough ring at a time and continuously holding the pinched ends together, gently stretch the ring between your palms until it forms an elongated oval ring about 8 inches long and 5 inches wide . If you struggle getting the ends to remain attached, dampen your hands and sprinkle some flour just near the attached ends as you continue to shape and stretch it.
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