Jerusalem Sesame Ka'ak

1Preparation

1. Mix the flour, yeast, sugar, salt and milk powder in a large bowl.
2. Add the oil, then the warm water gradually, and knead for 10 minutes until the dough is smooth, elastic and slightly soft.
3. Cover the dough and leave it somewhere warm for an hour, until doubled.
4. Divide the dough into 8 equal balls and cover them for 10 minutes to relax.
5. Roll each ball into a rope about 45 cm long, then join the ends into a ring and press the join firmly.
6. Gently stretch the ring into a long oval about 25 cm long.
7. Dissolve the sugar in the warm water in a wide bowl, and spread the sesame seeds on a flat plate.
8. Dip each ring in the sweetened water, then press it into the sesame to coat both sides.
9. Place the rings on two trays lined with baking paper and leave for 20 minutes to puff slightly.
10. Heat the oven to 240 °C while they rest.

2Cooking

1. Bake the first tray on the middle rack until the sesame is golden brown and the ka'ak sounds hollow when tapped underneath.

   ♨️ oven 240°C⏱ 14 min timer
2. Bake the second tray the same way.

   ♨️ oven 240°C⏱ 14 min timer

3Serving

1. Put the warm ka'ak on a serving plate with a small heap of za'atar and a little olive oil.
2. Dip pieces of ka'ak in the oil and then the za'atar; it is also good with white cheese or falafel.

💡 Tips & common mistakes

• Common mistake: a dry, stiff dough, which bakes into dense, biscuit-like ka'ak. The dough should stay slightly soft after kneading.
• The dip in sweetened water holds the sesame in place and gives the glossy brown colour; do not skip it.
• Ka'ak is best on the day; to refresh it, sprinkle with a little water and warm it in the oven for 5 minutes.

🔁 Substitutions

• The milk powder and water can be replaced with 1¼ cups of warm milk.