Baqaat dough made the traditional way! Baqaat is a type of flatbread, or thick bread, famous in Lebanese villages, especially in the south.

2 kilos flour

1 cup anise seeds

1 tablespoon sesame seeds

1 tablespoon kaak spice

A pinch of mahlab, a pinch of salt

2 tablespoons sugar

1 tablespoon powdered milk

1 tablespoon turmeric

1 cup oil

1 tablespoon yeast

1 tablespoon baking powder

A pinch of vanilla

A pinch of nigella seeds

Note: You can replace some of the flour with grits, which are made from coarsely ground wheat or grain.

Mix the ingredients together, then start adding water as needed until you get a soft, cohesive dough.
Leave it in a warm place until well risen, at least 2 hours.
Once the dough has risen, shape it into balls of the size you want.
Flatten the dough balls with a little oil into circles or rectangles.
Place them on a baking tray and score them by pressing your fingers over the surface.
Bake the baqaat at a high temperature until browned and fully cooked.

Baqaat recipe from the friend and cook at Shou Tabkhin El Youm:

Click on Faten's name to visit her profile on Shou Tabkhin El Youm and see her delicious recipes.

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How to Make Baqaat Dough

Prep checklist