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Palestinian-Style Turmeric Bread (Ka’ak Asfar)

Palestinian-Style Turmeric Bread (Ka’ak Asfar)

By Diane UngerAugust 15, 2022

  • Makes
    Makes four 7-inch rounds
  • Cook Time
    2¼ hours
  • Active time plus cooling
    30 minutes active, plus cooling
  • Rating

We first tasted ka’ak asfar, which translates as “yellow bread,” at a Palestinian bakery. The warm, golden glow of the round, flattish loaves came from turmeric, and sesame seeds and fragrant spices flavored the subtly sweet, almost cake-like crumb. Hoping to replicate ka’ak asfar at home, we turned to Reem Kassis, author of “The Palestinian Table,” who explained that the bread is a holiday food, sometimes closely associated with Easter, though it’s common to find it year-round. We adapted her recipe, swapping the difficult-to-source mahlab, a spice ground from a type of cherry pit and a common flavoring in Middle Eastern baking, for a small measure of almond extract. In addition to sesame seeds, the recipe calls for nigella seeds, which are teardrop-shaped and black; their flavor is unique, with slightly herbal, onion-y notes. Look for them in Middle Eastern markets, spice shops or well-stocked supermarkets. If you can’t find them, the bread still is delicious without them. To grind the aniseed and nigella seeds, crush them in a mortar with a pestle or pulse them in an electric spice grinder.

Tip

Don’t add the toasted sesame seeds to the dry ingredients while still hot. Allow them to cool so they don’t damage the yeast. Be sure to let the breads cool completely before slicing so the knife blade doesn’t compress or tear the crumb.

Ingredients
  • 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 ⅔

    cups warm water (100°F to 110°F)

  • ½

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

  • ¼

    teaspoon almond extract

Step 1

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.

Step 2

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.

Step 3

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.

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