Balochi Kaak Bread is totally different from Lebanese Kaak. The Lebanese version is cookie-like and glazed whereas the Balochi version is an elongated flat bread, which is made by rolling dough over a stone and the prepared bread is quite hard.
I tried to make a more acceptable version of the nomadic hard bread for our urban palates in my oven to accompany the chicken Sajji I was making for lunch. My version was closer to naan but had a more biscuit like texture and it was simply delicious both fresh and stale. My whole family gave the verdict that I should bake that often to dip into hummus, yogurt dips or just as a snack with tea. I had to share this recipe with you…enjoy !
For Balochi Kaak Bread :
2+ 1/2 cups all purpose flour plus more for work surface
1 packet dry yeast
2 teaspoons sugar
1/2 cup warm water
1/4 cup vegetable oil or softened butter
1 teaspoon salt
3 tablespoons yogurt
1 teaspoon garlic powder or paste
This Is What You Do :
Add yeast and sugar to warm water, mix and leave for 10 minutes. When the bubbles form on the surface your yeast mix is ready. In a large mixing bowl add flour, salt and garlic powder, mix thoroughly. Add oil, yogurt and yeast mix. Knead the dough a few times, cover and let rise for at least an hour. After one hour knead again a few times.
Preheat oven to 200 degrees C. Make small buns out of the dough, sprinkle flour on a work top and roll out the roti in round shape, 1/4 inch thick. Place it in a lightly greased tray, brush with oil and bake for 10-12 minutes or till there are golden patches on the surface. Repeat with the rest of the dough.
Makes 5-6 roti
Tastes great with Balochi Chicken Sajji, recipe at https://www.foodaholic.biz/balochi-chicken-sajji-with-rice/
9 Replies to “Balochi Kaak Bread”
Anyone tried kaak? Would love to know the results
I am wondering if i put a steal bowl on a open fire on a grill and place the rolled dough on this after it gets hot how this would turn out.Heck i am just going to try it looks so good thanks for sharing this.
Hmmm…the idea is interesting, since originally they do cook it over a very hot stone! I cooked it in the oven to keep it softer, but if you try it on open flame do tell me how it turned out 🙂
Azlin said it all. A wonderful idea here. quite suitable for camping and boat food too.
Thanks for sharing Maria!
Thanks Johan,what sweet comments! I believe simple food tastes best and is definitely most attractive 🙂
a totally new recipe for me I’ve never heard of…love to try this one
Thanks Mireille,yep the region this recipe belongs to comes in limelight for all the wrong reasons, when it’s one of the most beautiful and culturally rich place on earth. Hope you will enjoy this recipe 🙂
Looks like a wonderful recipe, Maria! I love breads that are multi purpose and tasty enough to have on their own!
Thanks Azlin 🙂 I also love the aroma of freshly baked breads, from simple roti to yeast varities. This one turned out to be a very pleasant experience.