📝 About This Recipe
Nan-e-Tawagi is a beloved Afghan staple, traditionally cooked on a heavy iron griddle known as a 'tawa' rather than in a clay oven. This rustic flatbread is celebrated for its soft, chewy interior and beautifully charred, crisp exterior that carries a hint of nuttiness from whole wheat. Perfect for tearing and scooping up savory stews, it represents the warm, communal heart of Afghan hospitality.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (sifted)
- 1 cup Whole wheat flour (provides traditional texture and flavor)
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar (to activate the yeast)
- 1.5 teaspoons Sea salt (fine grain)
- 1.5 cups Warm water (approximately 105°F to 110°F)
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
Finishing and Toppings
- 1 tablespoon Nigella seeds (also known as Siah Dana)
- 1 tablespoon Sesame seeds (white or toasted)
- 3 tablespoons Ghee or melted butter (for brushing after cooking)
- 1/4 cup Water (for dampening the surface of the dough)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and salt until well combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the 2 tablespoons of vegetable oil.
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4
Using your hands or a dough hook, gradually incorporate the flour into the liquid until a shaggy dough forms. If the dough is too dry, add water one tablespoon at a time; if too sticky, add a dusting of flour.
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5
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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6
Lightly grease a clean bowl with oil, place the dough inside, and turn it to coat. Cover with a damp cloth and leave in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Divide the dough into 6 to 8 equal-sized portions and roll them into smooth balls.
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8
Place the dough balls on a tray, cover with a towel, and let them rest for another 15 minutes. This relaxes the gluten, making them easier to roll out.
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9
Preheat a heavy cast-iron skillet, griddle, or traditional tawa over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly.
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10
On a lightly floured surface, roll out one dough ball into a circle or oval about 1/4 inch thick. Use your fingers to press small indentations across the surface to prevent over-puffing.
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11
Lightly brush the top of the dough with a little water and sprinkle with nigella and sesame seeds, pressing them in gently so they adhere.
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12
Carefully lift the dough and place it onto the hot griddle. Cook for about 2 minutes, or until bubbles appear on the surface and the bottom is golden brown with dark charred spots.
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13
Flip the bread and cook the other side for another 1-2 minutes. Press down slightly with a spatula to ensure even contact with the heat.
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14
Remove the hot nan from the griddle and immediately brush with melted ghee or butter. Place in a towel-lined basket to keep warm and soft while you repeat with the remaining dough.
💡 Chef's Tips
For the softest bread, ensure your water is warm but not hot, as high heat can kill the yeast. Don't skip the resting period after dividing the dough; it prevents the bread from springing back when you roll it. If you don't have a tawa, a cast-iron skillet is the best substitute because it retains high, even heat. Keep the finished breads wrapped in a clean kitchen towel to steam slightly; this keeps them pliable and soft. If the bread is browning too fast but remains doughy inside, lower the heat slightly to medium.
🍽️ Serving Suggestions
Serve warm alongside a rich Afghan Lamb Stew (Qormah-e-Gosht). Perfect for dipping into Borani Banjan (layered eggplant and yogurt dish). Enjoy as a breakfast bread with salty feta cheese, walnuts, and a cup of green tea. Use it as a wrap for grilled Kabobs with a side of fresh cilantro chutney. Pairs beautifully with a simple side of sliced cucumbers, tomatoes, and red onions.