Kakis Tunisien Recipe
4 cups unbleached all-purpose flour
1 tablespoon sea salt
1/2 cup avocado or vegetable oil
1 sachet of active dry yeast
1 cup water
2 tablespoons sesame seeds
2 tablespoons fennel seeds
Preheat oven to 350°F
Sift the flour into a large bowl, then make a well in the middle of the flour.
Add the salt, oil, yeast, water, sesame seeds and fennel seeds and knead to form a dough. If the dough feels too dry, add a tablespoon of water at a time and continue kneading until the dough comes together and feels smooth, not sticky.
Take a handful of the dough and roll into a thin log. Use kitchen shears to cut the dough into one inch wide nuggets. Continue with the rest of the dough.
Place the ka’ak nuggets on a parchment lined tray and bake for 15 minutes or until golden brown.
For extra crunchy ka’ak, allow to cool, then bake in an oven set to 200°F for an additional hour.
Store in a tightly sealed container.
