Home Cook Together. Celebrate Life.

PakistaniAuthentic Cuisine

Pakistani Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Pakistani Griddle Bread

Pakistani Griddle Bread, with its roots firmly planted in the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, is a staple that finds its way to the table at any time of day. This home-cooked version reflects the intuitive style of Pakistani family cooks, who rely on their senses rather than precise measurements, for a bread that feels both familiar and comforting.

Expect a bread that is soft and pillowy on the inside, with a slight crispness from the generous use of oil on the outside. The salt, judged by hand, gives it a subtle savory note that complements any meal. This bread, made for sharing, embodies the warmth and simplicity of a Pakistani home kitchen.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while mixing with your hand or a wooden spoon until the dough begins to come together. Add 1 tbsp of oil and continue kneading the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should feel soft but not sticky, indicating it's ready to rise.
  2. Place the kneaded dough back into the bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size. The dough should feel airy and light when gently pressed with your fingertips.
  3. Once the dough has risen, gently deflate it by pressing down with your hands. Divide the dough into equal portions, about the size of a small orange, and shape each portion into a smooth ball. Let the dough balls rest for 10-15 minutes to relax the gluten, making them easier to roll out.
  4. Preheat a heavy-bottomed griddle or tawa over medium-high heat. Roll each dough ball into a flat disc, about 1/4 inch thick, using a rolling pin. The dough should be even in thickness to ensure uniform cooking.
  5. Place the rolled-out dough onto the hot griddle. Cook for about 2-3 minutes on one side until bubbles start to form and the underside develops golden brown spots. Flip the bread and cook the other side for another 2-3 minutes, pressing gently with a spatula to ensure even cooking. The bread should puff slightly and have a lightly charred appearance.
  6. Remove the cooked bread from the griddle and place it on a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy. The bread should feel soft but firm to the touch.
  7. Serve the Pakistani Griddle Bread warm with your meal. Its soft texture and slightly chewy crust make it perfect for scooping up curries or enjoying with a variety of dips and spreads.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Pakistani cuisine