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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 |
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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. |
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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.
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Bake For 7-10 minutes or until golden and puffed
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