Sitti Ibtihaj’s Ftoot

Ftoot (Olive Oil Bread)

Preserving my Palestinian Sitti’s recipes: Part 3

This version stays true to Sitti’s recipe, but instead of measuring each individual spice, we’re using ka’ak spice, the way it’s often done in many kitchens.

Ingredients

• 5 cups all-purpose flour

• 2/3 cup olive oil

• 1 cup powdered milk

• 3 teaspoons active dry yeast

• 2 teaspoons sugar

• 2½–3 tablespoons ka’ak spice

• 1 tablespoon black seeds (nigella)

• 2 cups warm water (divided)

• Olive oil, for brushing

Instructions

1. Wake up the yeast
In a small bowl, mix the yeast with the sugar and ½ cup warm water. Let it sit until it becomes foamy and bubbly, about 5–10 minutes.

2. Build your base
In a large bowl, combine the flour, powdered milk, ka’ak spice, and black seeds.

3. Bring in the olive oil
Add the olive oil and rub it into the flour using your fingertips until the mixture resembles wet sand. This step is what gives the ka’ak its texture.

4. Form the dough
Pour in the yeast mixture and begin mixing. Gradually add the remaining water as you knead, until you have a soft, smooth dough that doesn’t stick to your hands or the bowl.

5. Let it rise
Cover and place in a warm spot until the dough doubles in size, about 1 to 1½ hours.

6. Shape the ka’ak
Preheat your oven to 520°F and place a rack in the center.
Divide the dough into 20 small pieces or 8–10 larger ones.
Roll each piece into a round about 1 cm thick.

7. Prepare for baking
Place on a baking sheet lined with parchment paper or brushed with olive oil.
Brush the tops with olive oil.

8. Bake
Bake until the bottoms are golden brown.
Then switch to the broiler to get that signature golden top.

9. Finish (optional, but recommended)
Brush the hot bread with a little more olive oil for extra richness.

Notes

• Ka’ak spice replaces the traditional mix of anise, fennel, and mahlab, giving you the same flavor with less measuring.

• Black seeds add that slightly bitter, earthy flavor that balances the bread.

• This dough should feel soft but not sticky, add water slowly to get it just right.

Storage

• Store in the fridge for up to 10 days

• Freeze for up to 3 months

How to Serve

Serve with salty cheese (like Nabulsi), olives, and a strong cup of tea.

Or honestly, just tear a piece while it’s still warm and eat it standing in the kitchen.
That’s how it usually goes.