Ka’ak Al Asrouneh with melted cheese

Ka’ak recipe (makes about 4 round breads)

1 1/4 cup water, warm

1 tbsp instant dry yeast

3 cups all purpose flour

1 tsp ground Mahlep

1 tsp ground Anise Seed

1/3 cup sugar

1/2 tsp salt

2 cups sesame seed, for coating

Kashkaval, or nabulasi mixed with shredded mozzarella for the grilled cheese part

Directions:

1. Add the warm water to a bowl. (It's very important to make sure the water is warm in order to activate the yeast)

2. Sprinkle the yeast over the warm water and set it aside for 5 min.

3. Add the ground mahlep, ground anise seed, sugar, and salt to the bowl. The slowly add the flour while mixing.

4. If you are using a stand mixer (use the dough hook), knead on medium speed for 5 min. Cover bowl with a dish towel and set aside in a warm place for 2 hours to rise. Or overnight in the fridge and let it come to room temp. for 2 hrs. before shaping to bake.

5. If you are NOT using a stand mixer: slowly add the dry ingredients to the yeast water and knead by hand for 7-8 min. It's fine if the dough is tough when kneading, the dough is a bread dough and it will feel hard. Cover the dough bowl with a towel and set aside for 2 hrs. in a warm place.

6. Once the dough has risen, punch down the dough in the bowl.

7. Divide the dough into 4 dough balls, place them on the floured surface and cover with a dish towel to allow them to rise for another 30 min.

8. Place the sesame seed on a plate on the side.

9. Once risen again, (the surface of the dough should be sticky, if not shape the dough into a ball again so the whole surface is sticky) dip the dough into the sesame seed on all sides. Also, sprinkle some sesame seed onto the surface with some flour.

10. Using a roller, roll the dough on a lightly floured surface into a round shape.

11. Place the dough on a dark baking tray lined with parchment paper. Repeat with each one.

12. Preheat the oven to 475 Fahrenheit and bake for 4-5 min. on the lowest oven rack. The dough should rise or slightly rise then broil on high for 2 min. or until it forms a golden brown color.

13. Once baked, place a dish towel to absorb the moisture and allow to cool.

14. Pell the Ka’ak apart and stuff with cheese then place on the grill to toast until the cheese is melted.