The Tawa

The tawa is a flat metal pan found in kitchens of many Pakistani households. The pan can be completely flat or concave, and is typically made of cast iron, aluminum, or carbon steel. Its origins trace back to the Indus River Valley civilization, where flat clay discs were used to cook flatbreads over open fires. These early versions were designed to distribute heat evenly, cooking unleavened bread without burning it. As metallurgy advanced, clay gave way to metal. Cast iron tawas remain the most popular due to their improved heat retention, ideal for rotis and parathas, while carbon steel versions are lighter and more modern, suited for everyday cooking and quickly heating packaged flatbreads.
For my family, the tawa is how we hold onto our Pakistani culture. We own both a convex cast iron tawa and a flat carbon steel one. My mother uses the flat tawa to make rotis and parathas for my grandparents and I, while the convex one is reserved for frying puri and daal puri. The tawa instantly brings to mind Sunday morning breakfasts — daal puri or parathas with chickpea curry and a tall cup of chai. Our household makes many kinds of flatbread on it, including chapati, naan, roti, and dhalpuri. Less conventionally, my siblings and I also use it to fry eggs and make veggie omelets.
An archaeologist studying my family’s history would find the tawa invaluable: it is the foundational instrument behind the flatbreads that form the bedrock of Pakistani diet and culture.