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Home » Baking » Flatbreads

Published: Sep 13, 2018 · Modified: Sep 18, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Ka'ak Bread | Kaak | Lebanese Purse Bread

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Ka'ak Bread | Lebanese Purse Bread, is a very popular flatbread found in the streets of Beirut, Lebanon. The bread is often shaped in a tear drop shape with a hole in the center making it look like a purse.

Ka'ak Bread | Kaak | Lebanese Purse Bread

Ka'ak is a very famous and popular street bread sold all over the city of Beirut. It is mostly sold by street vendors on a bicycle where they hang the bread from the pole for easy transportation. The Ka'ak bread is also called the handbag bread or the purse bread because of its shape.

The vendors would happily slit the bread and coat it with Za'atar or local cheese. The bread is a very basic simple recipe which is slightly crusty on the outside and has a great airy crumb inside. This bread has a 3 rise instead of the regular 2 rises and that really makes a difference in the flavor. I totally enjoyed shaping the bread and it was such an awesome bake.

Ka'ak Bread | Kaak | Lebanese Purse Bread

The images of the bread hanging from the carts of the street vendors was so appealing and I now have even more reason to go visit these cities to enjoy the local food. The texture of the bread is greatly enhanced when baked with steam. The steam can be skipped and the bread can be baked as is, but I would personally recommend baking it with the steam.

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Ka'ak Bread | Kaak | Lebanese Purse Bread

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi

B for Boulanee Katchalu

C for Chickpea Flatbread / Socca

D for Dhal Puri

E for Emirati Khameer

F for Fruit Focaccia

G for Gozleme

H for Himbasha

I for Indian Fry Bread

J for Janta Roti

Preparation time - 15 minutes plus about 3 hours of resting time
Baking time - 10 to 12 minutes per batch
Difficulty level - Intermediate
Recipe adapted from - My Diverse Kitchen

Ingredients to make Ka'ak Bread | Lebanese Purse Bread - Makes 4

  • All purpose flour - 1 ¾ cup
  • Whole wheat flour - ½ cup
  • Active dry yeast - ½ TBSP
  • Sugar - 2 TBSP
  • Salt - 1 tsp
  • Warm milk - ¾ cup
  • Warm water - as needed to make a soft dough
  • Olive oil - 1 TBSP
  • Milk / Egg Wash - for brushing over the dough
  • Sesame seeds - about 2 TBSP
Ka'ak Bread | Kaak | Lebanese Purse Bread

Procedure to make Ka'ak Bread | Lebanese Purse Bread -

Making the Dough -

  • Measure the milk and warm it just enough to proof the yeast. Add the sugar and the yeast and mix well. Cover the bowl and let it rise for 10 minutes. At the end of 10 minutes, the mixture should be frothy. If not, the yeast is not active and you will need to start with a new batch of yeast.
  • I made my dough in the stand mixer. Add the flours, salt, oil and the yeast mixture to the bowl of the mixer. Using a dough hook, start mixing the flour until they come together. you might need a little more warm water to make a soft dough.
  • The dough should be quite soft, but not sticky. Knead the dough for about 7 to 8 minutes and then place it in a greased bowl to rise. Cover the bowl and let the dough rise until it doubles in volume. I love using the proof setting in my oven. The dough every time proofs perfectly in the setting and does not take more than an hour.
  • Bring the dough out after the first rise and knead it gently for a minute. Form it into a ball and place it in a greased bowl for the second rise. It took me less than an hour for the second rise.
Ka'ak Bread | Kaak | Lebanese Purse Bread

Shaping and Baking -

  • After the second rise, place the dough on a floured surface. Divide it into 4 equal sized ball.
  • Prepare 2 baking sheet lined with parchment paper.
  • Working with one piece of dough, flatten it and roll it into a tear drop shape. Keep the thickness of the dough to about ½ inch. My dough was rolled to about 6 inches long.
  • Using a cookie cutter, cut out a ring from the narrow part of the rolled dough. Slightly pull the dough to elongate the shape and place it on the prepared baking sheet.
Ka'ak Bread | Kaak | Lebanese Purse Bread
  • Repeat the same with the rest of the dough, keeping 2 pieces per tray.
  • Cover the trays and let the shaped bread proof for about 30 minutes or until slightly puffy.
  • In the meantime, preheat the oven to 425 F. I used steam to bake the bread. To create steam, I place a aluminum tray half filled with water in the bottom most shelf of the oven when it is preheating. The water also heats up and there is enough steam inside the oven when we are ready to place the bread inside.
  • When the bread is done rising, brush it with egg wash or I just use milk to brush my breads. Sprinkle with sesame seeds.
Ka'ak Bread | Kaak | Lebanese Purse Bread
  • When the oven has preheated, bake one tray at a time for about 10 to 12 minutes, rotating once in between for even baking.
  • The bread should appear golden brown when done.
Ka'ak Bread | Kaak | Lebanese Purse Bread
Ka'ak Bread | Kaak | Lebanese Purse Bread

Ka'ak Bread | Lebanese Purse Bread

Ka'ak Bread | Lebanese Purse Bread, is a very popular flatbread found in the streets of Beirut, Lebanon. The bread is often shaped in a tear drop shape with a hole in the center making it look like a purse.
5 from 15 votes
Print Pin Rate
Course: Baking, Breakfast, Flatbread, Street Food
Cuisine: Lebanese, Middle Eastern
Prep Time: 15 minutes
Cook Time: 12 minutes
Resting time: 3 hours
Total Time: 27 minutes
Servings: 4 Breads
Author: Sandhya Ramakrishnan

Ingredients

  • All purpose flour - 1 ¾ cup
  • Whole wheat flour - ½ cup
  • Active dry yeast - ½ TBSP
  • Sugar - 2 TBSP
  • Salt - 1 tsp
  • Warm milk - ¾ cup
  • Warm water - as needed to make a soft dough
  • Olive oil - 1 TBSP
  • Milk / Egg Wash - for brushing over the dough
  • Sesame seeds - about 2 TBSP

Instructions

Making the Dough -

  • Measure the milk and warm it just enough to proof the yeast. Add the sugar and the yeast and mix well. Cover the bowl and let it rise for 10 minutes. At the end of 10 minutes, the mixture should be frothy. If not, the yeast is not active and you will need to start with a new batch of yeast.
  • I made my dough in the stand mixer. Add the flours, salt, oil and the yeast mixture to the bowl of the mixer. Using a dough hook, start mixing the flour until they come together. you might need a little more warm water to make a soft dough.
  • The dough should be quite soft, but not sticky. Knead the dough for about 7 to 8 minutes and then place it in a greased bowl to rise. Cover the bowl and let the dough rise until it doubles in volume. I love using the proof setting in my oven. The dough every time proofs perfectly in the setting and does not take more than an hour.
  • Bring the dough out after the first rise and knead it gently for a minute. Form it into a ball and place it in a greased bowl for the second rise. It took me less than an hour for the second rise.

Shaping an Baking -

  • After the second rise, place the dough on a floured surface. Divide it into 4 equal sized ball.
  • Prepare 2 baking sheet lined with parchment paper.
  • Working with one piece of dough, flatten it and roll it into a tear drop shape. Keep the thickness of the dough to about ½ inch. My dough was rolled to about 6 inches long.
  • Using a cookie cutter, cut out a ring from the narrow part of the rolled dough. Slightly pull the dough to elongate the shape and place it on the prepared baking sheet.
  • Repeat the same with the rest of the dough, keeping 2 pieces per tray.
  • Cover the trays and let the shaped bread proof for about 30 minutes or until slightly puffy.
  • In the meantime, preheat the oven to 425 F. I used steam to bake the bread. To create steam, I place a aluminum tray half filled with water in the bottom most shelf of the oven when it is preheating. The water also heats up and there is enough steam inside the oven when we are ready to place the bread inside.
  • When the bread is done rising, brush it with egg wash or I just use milk to brush my breads. Sprinkle with sesame seeds.
  • When the oven has preheated, bake one tray at a time for about 10 to 12 minutes, rotating once in between for even baking.
  • The bread should appear golden brown when done.
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Janta Roti | Odisha Style Flatbread
Lepinja Bread | Croatian Flatbread »

Reader Interactions

Comments

  1. Jeannette (Jay Joy) says

    May 18, 2019 at 5:08 pm

    5 stars
    This purse bread looks so good. I wonder. Does it taste like a pretzel at all? The consistency.

    Reply
  2. April says

    May 18, 2019 at 2:43 pm

    5 stars
    The shape of this bread is amazing! I mean it's not often that you make something in this shape, so I am really excited about having this recipe. Delicious and inspiring.

    Reply
  3. Cheese Curd In Paradise says

    May 15, 2019 at 7:39 pm

    5 stars
    These are so neat looking! I really love the shape, and I bet they are delicious to eat!

    Reply
  4. Ashley says

    May 15, 2019 at 3:09 pm

    5 stars
    I never heard of this bread before stumbling upon this recipe. It's so fun and delicious too!

    Reply
  5. Danielle says

    May 15, 2019 at 10:43 am

    5 stars
    The shape is amazing! And it does look like a great way to enjoy the taste of Lebanon without leaving the house! I can't wait to make your ka'ak now! 🙂

    Reply
  6. Mahy Elamin says

    May 15, 2019 at 10:10 am

    5 stars
    I've always wanted to make this and now it popped in my face!! WOW!! Your ka'ak looks perfect!! I've had it in Lebanon when I visited some 15 years ago and I still vividly remember it!! I'm absolutely making this one! Thaks for the detailed instructions and photos 🙂

    Reply
  7. Padmajha PJ says

    October 23, 2018 at 3:36 am

    5 stars
    That's an awesome bread Sandhya! I have seen this on some lebanese / beirut centered blogs and insta accounts and always admired the shape.And yours looks so professionally done! Love the sesame topping!

    Reply
  8. preeti garg says

    October 15, 2018 at 1:29 am

    Love the shape just like a holder or handbag .. so beautiful

    Reply
  9. Srivalli says

    October 14, 2018 at 9:11 pm

    Amazing shape and the baked one looks so cute sandhya..you sure have fun baking all these bread!.

    Reply
  10. code2cook says

    October 11, 2018 at 2:18 pm

    5 stars
    I loved this bread when I saw in Priya's blog. Having such a purse like shape and baked texture kaak bread looks so attracting. Great that you pulled up international bread so beautifully. Lebanese purse bread looks amazing.

    Reply
  11. Mayuri Patel says

    October 04, 2018 at 11:27 am

    5 stars
    Love your new handbag Sandhya, beats all the Louis Vuitton, MKs and all other brands. What a beautiful flatbread, has been on my list for a while. You and Priya are tempting me to make it sooner.

    Reply
  12. Ritu Tangri says

    September 24, 2018 at 6:22 am

    5 stars
    Superb Sandhya! this purse shaped bread is just awesome with a beautiful golden crust and sesame on the top.

    Reply
  13. Renu says

    September 18, 2018 at 10:10 am

    5 stars
    Wow lovely shape. I had seen this while searching, but did not shortlist it. Bread is so perfectly baked feeling to grab one now.

    Reply
  14. Priya Suresh says

    September 16, 2018 at 12:44 am

    We are in same wavelength again Sandhya, even my choice for K is Kaak, and trust me yours looks more pretty than mine. I just enjoyed making this bread. Am planning to make them again as my kids loved this bread.

    Reply
  15. Gayathri Raani says

    September 15, 2018 at 6:21 am

    That is a beautifully shaped bread. This is so cute. After seeing yours and Priya's I am tempted to try it. The three rises must add a nice flavour to the bread..

    Reply
  16. Harini says

    September 14, 2018 at 8:06 am

    5 stars
    Wow! wow! wow! superb purse shaped bread. Love the shape, the sesame seed topping and hopefully you have tucked in a few $$$ 🙂

    Reply
  17. Vaishali Sabnani says

    September 14, 2018 at 5:24 am

    Very very interesting shape and how well you have baked , such a lovely golden crust . The sesame seeds look so pretty and festive . Would love to try this bread .

    Reply
  18. Sowmya says

    September 13, 2018 at 11:06 pm

    5 stars
    I am a bag collector and this would be an awesome addition to it! Thrice risen bread gets an awesome flavour...and baking with steam would just be the icing on top! I have to try this asap!!

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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