The smell of sesame bread baking is enough to bring everyone into the kitchen. These large oval rings have a golden, sesame-covered crust and a soft center that’s wonderful for tearing and sharing. This homemade version brings that comforting bakery feeling to your table with just a handful of simple ingredients. Enjoy it warm with olive oil and za’atar, labneh, or cheese for a leisurely breakfast or afternoon snack

Recipe

Ka’ak Al Quds (Jerusalem Sesame Bread)

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These large oval rings have a golden, sesame-covered crust and a soft center that’s wonderful for tearing and sharing. This homemade version brings that comforting bakery feeling to your table with just a handful of simple ingredients.

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Servings large oval breads

Scale

Ingredients

Dough

3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups warm water
3 tablespoons sugar
1 tablespoon yeast
Vegetable oil, for greasing your hands and bowl

Sesame Topping

1/4 cup sesame seeds
3 tablespoons water
2 tablespoons sugar

Instructions

Activate the yeast.
In a large bowl, combine the warm water, yeast, and sugar. Let stand for about 10 minutes, until foamy.
Make the dough.
Add the flour and salt. Mix and knead by hand or with a stand mixer fitted with a dough hook for 5–7 minutes, until the dough becomes soft and elastic. It may still be sticky.
Lightly oil your hands and fold or knead the dough a few more times to gather it into a smooth ball.
Let the dough rise.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Divide and rest.
Gently deflate the dough and divide it into 2 equal portions. Shape each into a plump oval, cover, and let rest for about 30 minutes, until puffy.
Prepare the sesame topping.
In a shallow dish large enough to accommodate the bread, stir together the water and sugar. Add the sesame seeds and mix.
Shape the ka’ak.
With lightly oiled hands, make a hole in the middle of each dough portion. Gently stretch outward to form a large oval ring, keeping the dough an even thickness all around.
Make the center opening generous, as it will shrink when the bread rises and bakes.
Coat with sesame seeds.
Carefully press the top of each ring into the sesame mixture. If the soft dough is difficult to lift, spoon or brush the mixture over the top instead.
Place on a parchment-lined baking tray, leaving room between the breads.
Let rise again.
Let the shaped breads rise for another 15–20 minutes in a warm place. Meanwhile, preheat the oven to 450°F (230°C).
Bake.
Bake for 15–20 minutes, until golden brown and baked through. Check toward the end of baking, as the sweetened sesame topping can brown quickly.
Transfer to a wire rack and let cool slightly before serving warm.

Connie’s notes

Keep the water warm, not hot. About 105–110°F is suitable for activating the yeast.
Expect a soft, sticky dough. Lightly oiled hands make it easier to handle without working in too much extra flour.
Measure flour carefully. Spoon it into your measuring cup and level it off for consistent results.
Stretch gently. If the dough resists shaping, cover and rest it for another 5–10 minutes before trying again.
Leave a wide opening. A small hole can close as the bread expands.
Keep the rings even. A consistent thickness helps every part bake at the same rate.
Watch the sesame topping. If it browns before the bread is done, loosely cover with foil for the remaining baking time.
Enjoy fresh or freeze. Store completely cooled bread in an airtight bag for up to 2 days, or freeze for longer storage. Rewarm briefly in the oven before serving.