Entree: Iran – Baluchi Iran – کاک ➤ Kāk (Thick rustic Balochi wheat flatbread baked until crisp on the outside and tender inside)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 8 min

Additional 45 min

Total 1 hr 25 min

Ingredients

- 4 cups (500 g) whole wheat flour
- 1 1/2 cups (355 ml) warm water
- 2 tsp (10 g) fine sea salt
- 2 tbsp (30 ml) vegetable oil or melted ghee
- 1 tbsp (15 ml) yogurt (optional, for a slightly softer crumb)
- Extra flour for dusting, as needed

Instructions

1. In a large bowl, whisk together the whole wheat flour and salt. Stir in the oil and yogurt (if using).
2. Gradually add the warm water, mixing until a stiff dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let rest at room temperature for 30–45 minutes.
4. Preheat the oven to 500°F (260°C) with a baking stone or inverted heavy baking sheet placed on the middle rack. If using a stovetop griddle or skillet, heat it over medium-high until very hot.
5. Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a flat round about 7–8 inches (18–20 cm) across and roughly 1/4 inch (6 mm) thick.
6. Transfer rounds to the preheated stone or skillet (work in batches). Bake or cook 5–8 minutes in the oven, rotating once, until the surface has dark blistered spots and the underside is crisp; on a hot griddle, cook 2–3 minutes per side.
7. Remove and cool briefly on a rack. Serve warm with stews, grilled meats, or tea.