📝 About This Recipe
Nan-e-Tannoor is the soul of Afghan cuisine, a rustic and pillowy flatbread traditionally slapped against the scorching clay walls of an underground oven. Characterized by its iconic elongated shape and distinctive 'dandana' ridges, this bread offers a perfect balance of a crisp exterior and a soft, airy crumb. Infused with the nutty aroma of nigella and sesame seeds, it is the essential vessel for every Afghan meal, from aromatic stews to morning tea.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (high-quality, sifted)
- 1 cup Whole wheat flour (adds traditional nutty flavor and texture)
- 2 cups Warm water (approximately 105°F-110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 2 teaspoons Sea salt (fine grain)
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
The Glaze (Nane-Roghani style)
- 2 tablespoons Plain yogurt (whisked until smooth)
- 1 tablespoon Water (to thin the yogurt)
- 1 piece Egg yolk (optional, for a deeper golden shine)
Toppings
- 1 tablespoon Nigella seeds (Siyah Dana) (essential for authentic flavor)
- 1 tablespoon White sesame seeds (toasted or raw)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 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 flour. 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 the ingredients until a shaggy dough forms. If the dough is too dry, add water a 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 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
Place the dough in a lightly greased bowl, 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.
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7
Preheat your oven to 500°F (260°C). If you have a pizza stone or heavy baking steel, place it on the middle rack while the oven heats. This mimics the intense heat of the tannoor.
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8
Punch down the risen dough and divide it into 4 to 6 equal portions. Roll each into a smooth ball (zowla).
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9
On a piece of parchment paper, flatten a dough ball and stretch it into a long oval shape, roughly 10-12 inches long and 1/2 inch thick.
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10
Use the tines of a fork or a traditional 'nan-par' (bread stamp) to create deep vertical lines or patterns across the surface. This prevents the bread from puffing up too much.
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11
Whisk the yogurt, water, and egg yolk together. Brush a thin layer of this glaze over the shaped dough.
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12
Generously sprinkle nigella seeds and sesame seeds over the top, pressing them lightly so they adhere.
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13
Carefully slide the parchment paper with the dough onto the hot pizza stone. Bake for 4-6 minutes, then switch to the broiler for the last 1-2 minutes until the top is golden brown with some charred spots.
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14
Remove from the oven and immediately wrap the hot bread in a clean kitchen towel to keep it soft. Repeat with the remaining dough balls.
💡 Chef's Tips
For the best crust, place a pan of water at the bottom of the oven to create steam during the first few minutes of baking. Avoid over-kneading the dough once the flour is hydrated, as this can make the bread too tough rather than chewy. If you don't have a pizza stone, use an inverted heavy baking sheet preheated in the oven. Ensure your yeast is fresh; if the mixture doesn't foam in Step 1, discard it and start over with new yeast. To keep the bread fresh for the next day, store it in an airtight bag once completely cooled and reheat in a toaster.
🍽️ Serving Suggestions
Serve warm alongside a rich 'Sabzi Chalau' (Spinach Stew) or 'Kofta' (Meatballs). Perfect for breakfast with a side of feta cheese, walnuts, and a hot cup of cardamom-infused green tea. Use it as a wrap for 'Kabobs' with a dollop of fresh yogurt and cilantro chutney. Dip pieces into 'Borani Banjan' (Eggplant with Yogurt Sauce) for an authentic appetizer experience. Enjoy it simply with a bowl of 'Shorwa' (Afghan Lamb Soup).