Ka'ak bil Simsim

Method

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1. Mix the flour, yeast, sugar and salt, add the oil and warm water, and knead 10 minutes to a smooth soft dough.

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2. Cover and prove 75 minutes, until doubled.

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3. Heat the oven to 230°C / 450°F with a heavy tray inside.

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4. Divide into 6. Roll each into an oval about 20 cm long, then use your fingers to open a hole near one end and stretch it into a ring, leaving the rest as a flat panel — a handbag with a handle.

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5. Whisk the 2 tbsp flour with the 4 tbsp water to a thin slurry and brush it over the tops.

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6. Press each one face-down into a plate of sesame seeds so they stick in a thick, even layer.

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7. Bake on the hot tray 18 to 20 minutes, until deep gold and hollow-sounding. Cool on a rack so the base does not soften.

   Mark done Start 18 min timer

Chef’s Tips

• A flour-and-water slurry grips sesame better than egg does.
• Press the bread into the seeds rather than sprinkling them on.
• Cool on a rack, or the base steams itself soft.

Pairing Suggestions

• Za'atar and olive oil
• Halloumi
• Sweet tea

Storage & Reheating

Best on the day. Two days in a paper bag; refresh 4 minutes at 200°C. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.