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/