📝 About This Recipe
Nan-e-Khamiri is the soul of the Afghan table, a thick, pillowy leavened bread characterized by its beautiful golden crust and soft, airy interior. Traditionally baked against the clay walls of a tandoor, this recipe adapts those ancient techniques for your home oven using a pizza stone and a signature yogurt-egg wash. It carries the delicate aroma of nigella seeds and cumin, making it the perfect vessel for scooping up savory stews or enjoying warm with a cup of chai.
🥗 Ingredients
The Yeast Bloom
- 1/2 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard envelope)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cups Whole Wheat Flour (for authentic texture and nuttiness)
- 1 1/2 teaspoons Sea Salt (fine grain)
- 3 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1 cup Warm Water (added gradually)
Glaze and Toppings
- 2 tablespoons Plain Greek Yogurt (full fat preferred)
- 1 Egg Yolk (large)
- 1 tablespoon Water (to thin the glaze)
- 1 tablespoon Nigella Seeds (also known as black onion seeds)
- 1 tablespoon Sesame Seeds (white or toasted)
👨🍳 Instructions
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1
In a small bowl, combine 1/2 cup warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it 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.
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3
Create a well in the center of the flour mixture. Pour in the activated yeast mixture, the vegetable oil, and 3/4 cup of the remaining warm water.
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4
Mix by hand or with a dough hook on low speed. Gradually add the remaining 1/4 cup of water if the dough feels too dry. The goal is a soft, slightly tacky dough that pulls away from the sides of the bowl.
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5
Knead the dough for 8-10 minutes by hand (or 5-6 minutes by machine) until it is smooth, elastic, and bounces back when poked.
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6
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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7
Place a pizza stone or heavy baking sheet in the oven and preheat to 450°F (230°C). Allow the stone to heat for at least 30 minutes.
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8
Gently punch down the risen dough and divide it into 4 equal portions. Roll each into a smooth ball.
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9
On a lightly floured surface, flatten a dough ball and stretch it into an oval shape, roughly 10-12 inches long and 1/2 inch thick.
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10
Use your fingertips or the side of your hand to press deep ridges lengthwise into the dough, or use a fork to prick the surface in decorative patterns. This prevents the bread from puffing up like a pita.
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11
Whisk together the yogurt, egg yolk, and 1 tablespoon of water. Generously brush this glaze over the surface of the shaped dough.
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12
Sprinkle with nigella seeds and sesame seeds. Repeat the shaping and glazing process for the other loaves.
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13
Carefully transfer the dough onto the hot pizza stone (using a pizza peel or the back of another baking sheet). Bake for 12-15 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
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14
Immediately upon removing from the oven, wrap the bread in a clean kitchen towel for 5 minutes. This traps the steam and ensures the crust remains soft and pliable.
💡 Chef's Tips
For the most authentic flavor, don't skip the whole wheat flour; it provides the characteristic 'hearth' taste. If you don't have nigella seeds, you can substitute with black sesame seeds or poppy seeds, though the flavor will vary. Ensure your oven is fully preheated; the high initial heat is crucial for the bread's rise and texture. Avoid over-flouring your work surface during shaping, as excess flour can burn and make the crust bitter. If the dough is resisting stretching, let it rest for 5 minutes to relax the gluten, then try again.
🍽️ Serving Suggestions
Serve warm alongside a hearty bowl of Afghan Lamb Stew (Qormah-e-Gosht). Pair with a side of Sabzi (braised spinach) and fresh yogurt for a vegetarian feast. Enjoy as a breakfast bread with salty feta cheese, walnuts, and green tea with cardamom. Use it to scoop up creamy Hummus or Borani Banjan (Afghan Eggplant Dip). Wrap leftovers tightly in foil and reheat in a 350°F oven for 5 minutes to restore the texture.