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Pakistani Seed Loaf

Serves 4 to 6 Bread vegan, Breads & Pastry

Pakistani Seed Loaf

Pakistani Seed Loaf is a cherished staple across Karachi, Lahore, Peshawar, and Islamabad, known for its hearty texture and nutty flavor. This loaf is a celebration of simplicity, where flour and yeast meet the crunch of sesame seeds, creating a bread that's both comforting and satisfying.

The taste of this loaf is defined by its generous use of fat and a pinch of fine sea salt, judged by hand, giving it a rich, savory profile. It's a bread meant for sharing, embodying the communal spirit of Pakistani dining, with each slice offering a delightful balance of soft crumb and crisp crust.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 300 mlwater
  • 2 tbspsesame seeds
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually add 300 ml of water, stirring with a wooden spoon until a rough dough forms. Transfer the dough onto a lightly floured surface and knead it with your hands for about 10 minutes until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
  2. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size. This should take about an hour, but the dough is ready when it has visibly expanded and feels light and airy.
  3. After the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a floured surface and shape it into a loaf by folding the edges into the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds evenly over the top, pressing them gently into the dough to adhere.
  4. Preheat your oven to 220°C (428°F) and place the shaped loaf onto a baking tray lined with parchment paper. Allow the loaf to rest for about 15 minutes while the oven heats up. This resting period will help the loaf expand slightly and improve its texture.
  5. Place the loaf in the preheated oven and bake for 25-30 minutes. The loaf is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. If needed, rotate the tray halfway through baking to ensure even browning.
  6. Once baked, remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely, which will take about an hour, so the crumb sets properly and the loaf slices cleanly.
  7. Serve the Pakistani Seed Loaf warm, slicing it just before serving to preserve its freshness. It pairs beautifully with a variety of Pakistani dishes, making it a perfect addition to any meal shared with family and friends.
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…

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