📝 About This Recipe
Nan-e-Lawasha is the delicate, veil-thin pride of Afghan bakeries, known for its soft texture and beautiful charred bubbles. Traditionally stretched by hand and slapped against the walls of a scorching clay tandoor, this bread is a masterclass in simplicity and technique. It serves as the perfect edible utensil, designed to wrap around succulent kebabs or scoop up rich, aromatic stews with effortless grace.
🥗 Ingredients
Dough Base
- 4 cups All-purpose flour (high-quality, sifted)
- 1/2 cup Whole wheat flour (adds a hint of nuttiness and strength)
- 1.5 cups Warm water (between 105°F and 115°F)
- 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Fine sea salt
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
Topping and Finishing
- 1 tablespoon Nigella seeds (also known as black cumin or kalonji)
- 1 tablespoon Sesame seeds (untoasted)
- 1/4 cup Water (for brushing the dough surface)
- 3 tablespoons Unsalted butter (melted, for brushing after baking (optional))
👨🍳 Instructions
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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.
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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 sea salt.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture and the 2 tablespoons of vegetable oil.
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4
Using your hands or a dough hook, mix until a shaggy dough forms. Knead the dough for about 8-10 minutes by hand (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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5
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 about 1 to 1.5 hours, or until it has doubled in size.
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6
Punch down the risen dough to release air. Divide the dough into 8 to 10 equal-sized balls (roughly the size of a large lemon).
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7
Place the dough balls on a floured tray, cover them, and let them rest for another 20 minutes. This relaxes the gluten, making it easier to stretch them thin.
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8
Preheat your oven to its highest setting (usually 500°F/260°C) and place a pizza stone or an inverted baking sheet on the middle rack to get screaming hot.
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9
On a lightly floured surface, take one dough ball and roll it out with a rolling pin into a very thin oval or rectangle. It should be almost translucent, like parchment paper.
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10
Carefully lift the dough and use the backs of your hands to stretch it further, being careful not to tear it. It should be about 12-14 inches long.
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11
Lightly brush the surface with a little water and sprinkle a pinch of nigella seeds and sesame seeds over the top, pressing them in gently.
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12
Carefully transfer the dough onto the hot pizza stone or baking sheet. Bake for only 2-3 minutes. Watch closely; the bread should puff slightly and develop dark brown charred spots.
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13
Remove the bread immediately and wrap it in a clean kitchen towel to keep it soft. Repeat the process with the remaining dough balls.
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14
If desired, lightly brush the warm bread with melted butter before serving for a richer flavor and extra softness.
💡 Chef's Tips
The secret to the perfect Lawasha is a very hot surface; if your oven isn't hot enough, the bread will become crisp like a cracker instead of soft and pliable. If the dough keeps springing back while rolling, let it rest for another 5 minutes to relax the gluten. Keep the finished breads stacked and wrapped in a towel immediately after baking to trap the steam, which ensures they stay 'paper-like' and soft. For an even more authentic texture, use a 'bread pillow' (rafida) to slap the dough onto the baking surface if you have one.
🍽️ Serving Suggestions
Serve warm alongside traditional Afghan Sabzi (spinach stew) or Karahi Chicken. Use it as a wrap for Shish Kebabs with plenty of fresh cilantro, sliced onions, and a squeeze of lime. Pair with a bowl of creamy Hummus or Borani Banjan (eggplant dip) for a perfect appetizer. Enjoy for breakfast with salty feta cheese, walnuts, and a hot cup of cardamom-infused green tea.