Ingredients
2 tbl sugar
2 tsp active dry yeast
2 cup warm water
4 cup bread flour (4 to 5) or unbleached all-purpose flour
1 1/2 tsp salt
1/4 tsp ground mahleb (optional)
1 lrg egg beaten with
1 tbl cold water for egg wash
3 tbl sesame seeds (3 to 4)

Directions
Whisk the sugar, yeast, and water together in a medium bowl. Stirring in one direction with a wooden spoon, add 2-3 cups of flour, a cup at a time, mixing until incorporated. Stir for a minute, about 100 strokes. Let this sponge rest, covered, for 10 minutes.

Stir the salt and mahleb into the sponge. Continuing to stir with the wooden spoon, and still stirring in one direction, gradually add as much additional flour as the dough can incorporate. Then turn it onto a lightly floured work surface and knead it for 8-10 minutes, adding more flour only if necessary. The dough should be smooth and elastic.

Transfer the dough to an oiled bowl, turn to coat the dough with oil, cover with plastic wrap, and allow to rise at room temp until doubled in volume, 1 1/2 to 2 hours.

Lightly oil two baking sheets and keep them close to your work space. Punch the dough down, turn it out onto a work surface, and cut it into 32 pieces. Lightly flour the work surface, then use your palms to roll each piece of dough into a rope 6-7 inches long. Pinch the ends of each one together to form a circle and place the circles on the oiled baking sheets, leaving at least 1/2 inch between them. Cover and allow to rise for 30 minutes.

Set the oven racks in the upper part of the oven and preheat the oven to 400F. Brush the ka’kat with the egg wash and sprinkle with sesame seeds. Bake until nicely browned, about 20 minutes. To ensure the breads bake evenly, rotate the baking sheets top to bottom and front to back halfway through the baking time. Transfer the baked breads to racks and cool for about 5 minutes before wrapping in a cloth to keep warm. These are best served warm.