Entree: Pakistan – Balochistan – کاک ➤ Kaak (Balochi hardbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) fine salt
- 2 tbsp (30 ml) vegetable oil or melted ghee
- 1 1/4 cups (300 ml) warm water (plus up to 1/4 cup / 60 ml as needed)
- 2 tbsp (20 g) fine semolina or cornmeal for dusting (optional, for crispness)
- 1 tbsp (10 g) sesame seeds (optional, for sprinkling)
- 1 tbsp (15 ml) melted butter or oil for brushing after baking

Instructions

1. In a large bowl combine the flour, baking powder and salt. Make a well in the center and add the oil and about 1 cup (240 ml) of the warm water. Mix together, adding the remaining water a little at a time until a soft, smooth dough forms.
2. Knead the dough on a lightly floured surface about 8–10 minutes until elastic and smooth. Return to bowl, cover with a damp cloth and rest 30–45 minutes at room temperature.
3. Divide the dough into 6 equal portions (about 140–160 g each). Roll each portion into a tight ball, then flatten and roll out very thin to about 8–10 inches (20–25 cm) diameter—aim for a paper-thin sheet for traditional crispness. Dust lightly with semolina if using.
4. If using sesame seeds, brush the rolled dough very lightly with water or oil and sprinkle seeds on one side, pressing gently so they adhere.
5. Heat a heavy cast-iron griddle, tawa or baking stone over medium-high heat (or preheat oven to 475°F / 245°C with a pizza stone). If cooking on a griddle, place the rolled kaak onto the hot surface, cook 2–4 minutes until brown spots appear and the underside firms, then flip and cook another 2–4 minutes until cooked through and slightly crisp at edges. For oven baking, place on hot stone and bake 6–10 minutes, rotating once, until edges are crisp and surface browned.
6. Remove cooked kaak and immediately brush lightly with melted butter or oil to keep pliable (or omit for a crisper finish). Stack loosely under a clean cloth to retain warmth. Serve warm alongside stewed meats, qorma, or as a staple bread in a Balochi meal.