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Balochi kaak
بلوچی کاک (Balochi kaak): thick, smoky wholewheat bread, traditionally baked wrapped around a fire-hot stone
Out in the hills of Balochistan, from Kalat to the passes above Quetta, kaak is shepherds' and travellers' bread: dough wrapped around a smooth river stone that has been heated in the fire, then propped among the embers until a thick, smoky crust forms and the stone cooks it from inside too. It is served torn into chunks alongside sajji, the slow-roasted lamb of Balochi feasts, or with yogurt and tea on the road. This version is for a home oven: the dough is shaped into a thick round and baked on a very hot tray or stone, then finished over a flame for that charred, campfire taste. Under-heating is the main pitfall, giving a pale, heavy loaf. Chef's tip: preheat the tray in the oven for a full 30 minutes. If you try the stone method outdoors, use only dense, dry stones never taken from water, as wet or porous stones can crack violently when heated.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 1 ⅛ lb wholewheat flour (atta)plus extra for dusting
- 1 /2 tsp instant dried yeast
- 1 ½ tsp salt
- 1 ½ cups lukewarm waterapproximately
- 1 tsp vegetable oil
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Method
0/7 doneStep 1: Mix 1 ⅛ lb wholewheat flour (atta), 1 /2 tsp instant dried yeast and 1 ½ tsp salt, then add 1 ½ cups lukewarm water gradually and knead for about 8 minutes to a soft, slightly tacky dough that springs back slowly when pressed.
5 minStep 2: Rub the dough with 1 tsp vegetable oil, cover and leave in a warm place for about 40 minutes until slightly puffy (it will not double).
40 minStep 3: Meanwhile, heat the oven to 475°F with a heavy baking tray or baking stone inside for at least 30 minutes.
30 minStep 4: Divide the dough into 2 and pat each piece on a floured surface into a thick round about 18 cm across and 2 cm thick; press deep dimples all over with your fingertips.
3 minStep 5: Slide the rounds onto the hot tray and bake for 20–22 minutes until well browned and they sound hollow when tapped underneath.
22 minStep 6: For a smoky finish, hold each bread with tongs over a gas flame or under a very hot grill for 1–2 minutes per side until charred in spots.
3 minStep 7: Wrap in a clean cloth for 5 minutes to soften the crust slightly, then tear and serve warm.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 15 g
- Carbs
- 84 g
- Fat
- 3 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does balochi kaak take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
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