In the Balochistan province of Pakistan, most people live in the form of small towns and villages. The people occupation is livestock and agriculture. And in rural areas, most people live in mud houses Beside it, Balochistan province is famous worldwide because of its traditional and ancient cuisine. In which, Balochi Sajji, Landi (dry meat), and Korno or Caak (Bread Cook on Stone) are prominent. You will know how you can cook bread on the stone. the bread cook on the stone in know as Korno in Brahui and call it Caak in the Balochi language. In this blog, we tell you about Caak, which is known as stone bread is a type of bread, which is traditionally cooked in Balochistan. Caak is an important dish of Baloch culture which is not made anywhere in Pakistan, It is cooked directly at the threshold of high fire. Caak bread is delicious in its taste. because of the less material and easy cook method, Caak is the main dish of gypsy families. The dough is wrapped in a round stone. Then, it is cooked slowly on the coals of fire After being cooked, it will stay warm for a long time because of the warm stone inside the bread. Caak is usually served with Saji (roasted lamb).
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| Kornu Bread |
In the first step, the selection of round and hardened stone so, that the dough is properly wrapped on it. In the second stage, the stones are put inside the woods to set fire, so that the stone is properly heated. some stones are broken due to the intense heat of the fire, Therefore, the stone numbers are put according to the need, and stones are left inside the coals for 20 to 25 minutes. As long as the stone is hot, Meanwhile, add salt according to the taste in the special grinder flour and then melt the flour. The water is slowly added to the flour. The dough is kept tight so that it is easy to wrap on top of the stone. After melting the flour, dough pains are made according to the size of the stone. The hot stone is extracted from the fire, the fire dust is clean from the stone. During this time, it is important to be careful that the stone is not overheated. We take out the hot stone from the fire, now outside the fire, we call it (Kiro) plant name clean the stone with the leaves of the tree. Then the dough, we make the flour dough, we wrapped it with dough.
The first rule is that, but one side of the dough on the stone to check the stone is not overheated to burn it This is not that much overheated. Now, we can wrap the dough on it The rule of rapping of the stone is that done let him stick on the stone Now, you can see how we slowly rapping it upward side it's ok I am doing it. The flour of the stone is too much now in the end, we close it. After that put the flour rapped stone on the coal or on the top of the heated stone to cook in on the coals You can see it, last part of it, he closes it. now usually people us hot coal to put it on it but we heat the plain stone to put it on the top of the stone after that we move it slowly to able to cook it from all side and don't burn during the period move the caak slowly to able to cook from all sides our caak is cook from all side to become light drown then wrapped in a napkin then served the korno (stone bread) to the guest with Balochi Sajji.
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