Crunchy breadsticks with sesame seeds on top (Ka’k, Bosomat)

Bo’somat (Ka’k) is crispy, crunchy and totally addictive.

These crunchy Syrian breadsticks are perfect for snacking, as a side with your soup or have them traditionally with  a cup of tea.

Bo’somat sticks are perfect to use as a dipper. In Syria, Bo’somat is sold in every street. You can find them in stores and in all pastry shops. Usually made with all purpose flour, but recently you can find healthier choices made with whole wheat flour.

Traditionally, bo’somat is sprinkled with sesame seeds, but you can make them plain, sprinkle some nigella seeds .

 

 

Ingredients

– 3 cups all purpose flour.

– 3 Tablespoon dry milk.

– 2 Tablespoon sugar.

– 1/2 teaspoon fennel seeds . optional

–  1/2 teaspoon Anise seeds . optional

– 1/4 cup oil.

– 1 Tablespoon dry yeast.

– 1/4 teaspoon salt.

– 1 1/4 cup warm water more or less depends greatly on your flour.

 

Instructions

–  Sift flour in a mixing bowl.

– Combine flour, yeast, sugar, fennel seeds, anise seeds, dry milk, and salt. Mix well

– Add oil and keep on mixing.

– Then gradually add water, until you get a consistent dough. let it rest for 30 minutes.

– Preheat your oven to 350F.

– Cut the dough into 4 equal parts then cut each part into 4 sections.

– Line a baking sheet with parchment paper.

– Arrange the sticks in the baking sheet and trim the ends so all the sticks would be the same size.

– Brush with egg and sprinkle with sesame seeds or Nigella seeds.

– Bake for 20 to 25 minutes or until it reaches your desired color, then cover loosely with aluminum foil and up the temperature to 400F, continue baking until it has hardened and not soft to the touch, mine took another 13-15 minutes.

– Allow breadsticks to cool completely on a wire rack.

– They will keep fresh in an airtight container for 5 – 7 days.

 

Lara khouli