Kaak

Desserts

INGREDIENTS

2 pounds Hecker's flour
3 tablespoons machlab (ground)
2 tablespoons coarse salt
1 tablespoon sugar
2 ounces yensoom (pick out sticks, clean it, soak it)
2 ounces fresh yeast
1 cup oil
1-3/4 cups warm water, approximately
Beaten egg
Sesame seeds

DIRECTIONS

1. Mix together first 6 ingredients.

2. Make a well. Add oil and mix until well-blended.

3. Add water little by little and knead a lot.

4. Let rise in bowl (covered with a towel) about 1 hour or until double in size. No drafts.

5. When risen, take out a batch at a time, and roll out like a log and cut with knife into pieces.

7. Roll out each piece a little and let rest a few seconds.

8. Roll out until thin, fold in half and twist.

9. Shape into circle.

10. Put on tray. Brush with beaten egg and sesame seeds.

11. Let rise a little.

12. Bake 450° until light brown.

13. To crisp, pile all kaak on one tray. Cover lightly with tin foil. Bake at 250° for 1 hour, with oven door slightly ajar.