Balochi Anda Kaak Platter
PakistaniPakistani RecipesDesi eggsMedium
Balochi kaak — the traditional stone-baked bread — served as a platter topped with fried eggs, tomatoes and green chillies, a rustic Balochi breakfast.
Prep time30 min
Cook time25 min
Total time55 min
Servings4
Ingredients
- 2 cups white flour (maida)
- 1 tsp salt
- 1 tsp yeast
- Warm water as needed
- 4 eggs
- 2 tomatoes, sliced
- 2 green chillies, sliced
- 1 onion, sliced
- 2 tbsp oil
- 1 tsp black pepper
- 1 tsp salt
- Butter for brushing
- Fresh coriander, chopped
Method
- Mix flour, salt and yeast; knead with warm water into a firm dough and rest for 30 minutes.
- Divide into 2 balls and roll into thick round flatbreads.
- Bake on a hot tawa or in a hot oven at 220 C for 10 to 12 minutes until golden and puffed.
- Brush the hot kaak with butter and keep warm.
- Heat oil and fry the eggs sunny-side up, seasoning with salt and pepper.
- Quickly fry the tomato, onion and green chillies for 1 minute.
- Place the kaak on a platter and top with the fried eggs and vegetables.
- Sprinkle coriander and serve immediately, tearing the kaak to eat.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the eggs until the whites are fully set and serve immediately. Allergen: egg, wheat, milk (butter). Substitute whole wheat flour for maida, or use shop-bought naan if kaak dough is not possible. A heavy tawa gives the best kaak crust. Nutrition values are estimates.