Palestinian-Style Turmeric Bread (Ka’ak Asfar)

• μερίδες: 7 items

Υλικά

618 grams (4¾ cups) all-purpose flour, plus more as needed and for dusting

80 grams (½ cup) white or black sesame seeds, or a combination, toasted and cooled

107 grams (½ cup) white sugar

1 tablespoon instant yeast

3 tablespoons aniseed, coarsely ground

3 tablespoons nigella seeds (see headnote), coarsely ground

1 teaspoon ground turmeric

1 teaspoon table salt

1 2/3 cups warm water (100°F to 110°F)

1/2 cup extra-virgin olive oil, plus more for greasing and brushing

1/4 teaspoon almond extract

Οδηγίες

In a stand mixer with the dough hook, mix the flour, sesame seeds, sugar, yeast, aniseed, nigella seeds, turmeric and salt on medium until well combined, about 1 minute. In a 1-quart liquid measuring cup or medium bowl, combine the water, oil and almond extract. With the mixer running on low, slowly pour the liquid ingredients into the flour mixture. Knead on medium-low until the mixture forms a smooth, elastic ball and clears the sides of the bowl, 7 to 10 minutes, occasionally scraping the bottom and sides of the bowl; if needed, knead in up to 2 tablespoons additional flour. Lightly oil a large bowl and transfer the dough to it. Brush the dough with oil, cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.

Heat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and brush it with oil. Dust the counter with flour, turn the dough out onto it and divide it into fourths. Using your hands, form each piece into a smooth, taut ball, then press it into a 5-inch round about ¾ inch thick. Dimple the rounds with your fingertips, then transfer to the prepared baking sheet, staggering them to give them as much space as possible. Loosely cover with plastic wrap and let rise at room temperature until nearly doubled in bulk, about 30 minutes; it’s fine if the risen rounds touch slightly.

Bake until the breads are golden brown, 12 to 15 minutes. Set the baking sheet on a wire rack and cool for about 10 minutes, then transfer the loaves directly to the rack. Cool to room temperature.