Our hostess this month, Kitchen of the Month: Karen of BakeMyDay. She being a very fashion conscious woman has brought us a new hand bag … as in the kind you fill with your hearts desire of goodness and yum it … that means eat it up.
This is Lebanese street food. Simple and tasty.
As I understand it a vendor will create a pocket and the bread is filled on the spot with your choice of different fillings. I did several of mine with za’atar mixed in labneh. Very good.
235 grams buttermilk, 2 1/2 cups total water + buttermilk
245 grams water
2 tablespoons olive oil
1.5 tablespoons sugar
2 teaspoons salt
1 tablespoon instant dry yeast
135 gr whole wheat flour **, used 3 cups flour total
490 gr all purpose flour, you may need a little more, but don’t add too much flour **
1 egg for egg wash
1-2 tablespoon sesame seeds per kaak
You will also need lined baking sheets
Directions:
1. The night before baking, I mixed 1 cup white whole wheat with all the liquid and placed in the refrigerator.
2. Allowed the over night mix to warm for an hour before mixing in the yeast, sugar, salt and oil.
I mixed 1 1/4 cup white whole wheat and 3/4 cup bread flour into the overnight mix.
Fairly straight forward dough kneading…
This dough will need a normal rise until doubled. What you’ll be looking for is a malleable non-sticky dough.
3. Shaping; divide dough in equal parts (aim for 100 gram each) and ball up. Cover and let rest to relax for about 15 minutes.
I rolled the dough ball into a log.
4. Then I rolled the ends of the dough ball into ropes and tapered them at the ends.
5. Raised the ends and pinched together. Flattened the bottom of the purse.
6. Place the shaped breads on lined baking sheets, be careful not to stretch the dough.
Loosely cover to rise another 25-30 minutes.
Egg wash the breads, sprinkle with sesame seeds. Bake for 12-15 minutes (all whole wheat takes longer) or until golden and puffed in a pre-heated oven 400° F (200-220°C).
I think they will benefit from a bit of steam in your oven. Use your preferred method; either ice cubes, boiling water in a heated pan… bake on a stone…
No stone in this kitchen, baked mine on sheet pan.
MyKitchenInHalfCups 
June 17, 2017 at 3:36 am
I love the loft you got! And how brilliant to balance the holding rod between two water glasses! Beautiful.
I also really like the idea of doing an overnight soak of the wholewheat flour. What a good idea.
June 17, 2017 at 11:04 am
I love your little hanging handbags! Your shaping technique is wonderful too!!!
June 17, 2017 at 12:19 pm
Wow, happy little belly purses! The all black sesame seeds are very striking. I thought about using nigella seeds, but decided to let the filling contribute the flavor.
June 17, 2017 at 12:51 pm
Beautiful breads, love the look of the full purse with its round belly and those black freckles. Za’atar and labney sounds delicious!!
June 17, 2017 at 1:15 pm
I think I’m going to have to make these. I can always use a new purse! Plus, I can think of all kinds of yummy fillings from Ottolenghi’s books.
June 17, 2017 at 1:35 pm
Gracious yes, Ottolenghi’s is a perfect place to look for fillings in these. I know we can always use a new purse!
June 18, 2017 at 8:02 am
I love the way you shaped your Kaak and the contrast of the black seeds is beautiful! So many possibilities!
June 18, 2017 at 11:56 am
Those glasses are empty – not half-empty…. Empty, Such a shame. I always fry my eggs in olive oil. The bread looks perfect for picnics.
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June 19, 2017 at 5:30 am
Fashion conscious? Whooo…
Love the way you shaped the bread and the detailed pics! With egg… now that is also something I would eat!
June 19, 2017 at 5:33 am
wait…. are those glasses huge or the breads petite? So cute!
June 23, 2017 at 5:32 pm
Great looking bread. I love seeing your shaping process.