📝 About This Recipe
Nan-e-Girda is a beloved staple of Afghan cuisine, distinguished by its signature thick, round shape and the intricate patterns pressed into its dough. Traditionally baked on the clay walls of a tandoor, this bread offers a delightful contrast between its crisp, golden exterior and a soft, pillowy crumb. Infused with a hint of nigella and sesame seeds, it is more than just bread; it is an essential vessel for scooping up rich stews and a symbol of warm Afghan hospitality.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted; bread flour can be used for more chew)
- 1 cup Whole wheat flour (adds a traditional nutty depth)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 2 cups Warm water (temperature between 105°F and 115°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 2 teaspoons Kosher salt (adjust to taste)
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
The Egg Wash and Toppings
- 1 large Egg yolk (room temperature)
- 1 tablespoon Milk (for the wash)
- 1 tablespoon Nigella seeds (Kalonji) (essential for authentic flavor)
- 1 tablespoon White sesame seeds (toasted or raw)
- 1 tablespoon Water (to thin the egg wash)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and salt.
-
3
Make a well in the center of the flour. Pour in the yeast mixture and the 2 tablespoons of vegetable oil.
-
4
Using a wooden spoon or a dough hook attachment, mix until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time.
-
5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
6
Lightly grease a large bowl with oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
-
7
Punch down the risen dough to release air. Divide it into 4 equal portions and roll each into a smooth ball.
-
8
Cover the balls with a towel and let them rest for 15 minutes. This relaxes the gluten, making the shaping process much easier.
-
9
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven now to heat up.
-
10
Flatten each dough ball into a circle about 7-8 inches in diameter. The center should be slightly thinner than the edges, creating a raised rim.
-
11
Use a fork or a traditional Afghan bread stamp (nan-par) to prick decorative patterns all over the center of the bread. This prevents the bread from puffing up too much in the middle.
-
12
In a small cup, whisk the egg yolk, milk, and water. Brush this mixture generously over the surface of each loaf.
-
13
Sprinkle the nigella seeds and sesame seeds over the top of the glazed dough.
-
14
Place the loaves on a parchment-lined baking sheet or directly onto the preheated baking stone. Bake for 15-18 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
-
15
Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes. This traps the steam and ensures the crust remains soft enough to tear.
💡 Chef's Tips
For the most authentic texture, use a pizza stone or an inverted heavy baking sheet to mimic the heat of a tandoor. Do not skip the resting period after dividing the dough; it prevents the bread from shrinking back when you shape it. If you don't have nigella seeds, you can substitute with black sesame seeds, though the flavor profile will change slightly. To get a deeper golden color, add a pinch of saffron powder to the egg wash. Store leftovers in a sealed plastic bag once completely cooled to keep the bread from drying out.
🍽️ Serving Suggestions
Serve warm alongside a hearty bowl of Shorwa (Afghan lamb and vegetable soup). Use it to scoop up Borani Banjan (braised eggplant with yogurt sauce). Pair with fresh goat cheese, walnuts, and green grapes for a traditional Afghan breakfast. Serve as an accompaniment to Kabuli Pulao to soak up the delicious juices. Enjoy simply with a cup of hot green tea or cardamom-infused black tea.