Potok

Get ready to embark on a Wakhi culinary journey to the heart of the Gojal-Hunza Valley, a remote region in the extreme north of Pakistan. We're going to explore the traditional Wakhi recipe of Potok, a hearty bread that is a staple of the community's diet. Baked in a wood-fired oven, this bread has a unique taste that reflects the simplicity and richness of Wakhi culture.

Ingredients

To make Potok, you'll need the following ingredients:

• 6 cups of flour

• 2 tablespoons of dry yeast

• 2 tablespoons of salt

• 3 cups of warm water

Instructions

Now, let's move on to the step-by-step guide to make this delightful bread.

1. Combine flour, yeast, salt, and water

Start by taking a large bowl and adding the flour, yeast, and salt. Then, gradually add the warm water while stirring the mixture. The aim is to create a dough that is neither too soft nor too hard.

2. Knead, add more flour if sticky

Once you have a preliminary dough, it's time to get your hands dirty. Knead the dough thoroughly. If it's sticky, feel free to add more flour. Kneading is an essential step as it develops the gluten in the flour, making the bread chewy and delicious.

3. Cover and let rise 2-3 hours or overnight

After kneading, cover the dough and leave it to rise. This process, known as proofing, allows the yeast to ferment the dough, causing it to expand. You can leave the dough to proof for 2-3 hours. If you're not in a hurry, leaving it overnight will give you even better results.

4. Shape dough and place in a cast iron pot

Once the dough has risen, shape it into a round loaf and place it in a cast iron pot. The pot will provide the right amount of heat distribution for uniform baking.

5. Preheat traditional wood-fired oven

While your dough is resting in the pot, start preheating your wood-fired oven. The heat from the wood will give your bread a distinct flavor that's hard to achieve with modern ovens.

6. Put the lidded pot in the oven & cover the lid with burnt coals & ashes

Place the pot with the dough in the oven and cover the lid with burnt coals and ashes. This process is similar to dutch-oven cooking and will ensure that the bread is baked evenly from all sides.

7. Bake until the bread has a golden-brown crust

Allow the bread to bake until it develops a golden-brown crust. This is a sign that your Potok is ready. Be careful while removing the pot from the oven as it will be extremely hot.

In conclusion, Potok is more than just bread; it's a symbol of the Wakhi culture. So, the next time you're in the mood for some baking, why not give this traditional recipe a try?