📝 About This Recipe
Nan-e-Uzbeki is the king of Afghan breads, characterized by its thick, pillow-soft center, intricately patterned surface, and a satisfyingly chewy, golden crust. Originating from the northern Uzbek regions of Afghanistan, this bread is traditionally baked in a tandoor, offering a rustic aroma and a beautiful aesthetic that makes it the centerpiece of any meal. Its dense yet airy crumb is perfect for soaking up rich stews or simply enjoying warm with a dollop of fresh yogurt.
🥗 Ingredients
Dough Starter
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/2 cup Warm Water (105°F to 110°F)
- 1 teaspoon Granulated Sugar (to feed the yeast)
Main Dough
- 4 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1 1/2 teaspoons Sea Salt (fine grain)
- 1 cup Warm Milk (at room temperature or slightly warm)
- 1/4 cup Vegetable Oil (or melted ghee for extra richness)
- 2 tablespoons Plain Yogurt (full fat, at room temperature)
Glaze and Toppings
- 1 Egg Yolk (large)
- 1 tablespoon Water (to mix with egg yolk)
- 1 tablespoon Nigella Seeds (also known as black cumin or kalonji)
- 1 tablespoon Sesame Seeds (white or toasted)
👨🍳 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.
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2
In a large mixing bowl or the bowl of a stand mixer, sift the flour and salt together. Create a well in the center of the flour.
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3
Pour the yeast mixture, warm milk, vegetable oil, and yogurt into the center of the flour. Stir with a wooden spoon until a shaggy dough begins to form.
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4
Knead the dough by hand on a floured surface for about 10 minutes, or in a stand mixer with a dough hook for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
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5
Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
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6
Preheat your oven to 450°F (230°C). If you have a baking stone or steel, place it on the middle rack while the oven preheats.
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7
Gently punch down the risen dough and divide it into two equal portions. Shape each portion into a smooth ball.
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8
On a piece of parchment paper, flatten one ball into a thick circle about 8-9 inches in diameter. The edges should be slightly thicker than the center.
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9
Use a 'nan-par' (bread stamp) or the tines of a fork to dock the center of the bread in a circular or geometric pattern. This prevents the center from puffing up too much and creates the iconic Uzbek look.
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10
Whisk the egg yolk with a tablespoon of water and generously brush the entire surface of the loaf. This provides a beautiful lacquered finish.
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11
Sprinkle a mixture of nigella seeds and sesame seeds over the top, focusing on the center and the inner rim.
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12
Transfer the parchment paper with the dough onto the preheated baking stone or a baking sheet. Bake for 15-18 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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13
Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes. This softens the crust just enough to make it perfectly chewy.
💡 Chef's Tips
For the best flavor, use high-quality full-fat yogurt; the acidity helps tenderize the gluten for a softer bite. If you don't have a traditional Afghan bread stamp, use a fork to create concentric circles of holes—docking is crucial for the texture. Ensure your oven is fully preheated for at least 30 minutes to mimic the intense heat of a traditional tandoor. Avoid adding too much extra flour during kneading; a slightly wetter dough results in a much lighter, fluffier bread. To keep the bread fresh, store it in a cloth bag or airtight container once completely cooled.
🍽️ Serving Suggestions
Serve warm with a bowl of Qormah-e-Sabzi (Afghan Spinach Stew) or a rich lamb curry. Enjoy for breakfast with a side of salty feta cheese, walnuts, and a cup of green tea with cardamom. Use it as a base for 'Shorwa' (Afghan soup), tearing the bread into pieces to soak up the savory broth. Pair with fresh honey and clotted cream (Qaymaq) for a traditional Afghan sweet treat. Serve alongside a fresh Afghan salad (Salata) of diced cucumbers, tomatoes, and onions.