📝 About This Recipe
Hailing from the historic city of Mazar-i-Sharif, this iconic Afghan flatbread is celebrated for its distinctive elongated shape and its perfect balance of a crisp, golden crust and a pillowy interior. Infused with the subtle aroma of nigella seeds and brushed with a rich yogurt-egg wash, it is a staple of hospitality in Northern Afghanistan. Whether torn warm from the oven or used to scoop up savory stews, this bread is a soulful testament to the ancient Silk Road culinary traditions.
🥗 Ingredients
The Dough Base
- 5 cups All-purpose flour (high-quality, sifted)
- 2 teaspoons Active dry yeast
- 2 cups Warm water (between 105°F and 115°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Sea salt (fine grain)
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
The Signature Glaze
- 1 large Egg yolk (at room temperature)
- 1 tablespoon Plain Greek yogurt (full fat preferred)
- 1 teaspoon Water
- 1 teaspoon Oil (for shine)
Toppings
- 1 tablespoon Nigella seeds (Siyah Dana) (also known as black cumin)
- 1 tablespoon Sesame seeds (white or toasted)
👨🍳 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 sifted flour and sea salt. Create a well in the center of the flour.
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3
Pour the yeast mixture and 2 tablespoons of vegetable oil into the well. Using your hands or a dough hook, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
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. If too sticky, add flour one tablespoon at a time.
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5
Lightly grease a clean 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 to 1.5 hours, or until 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 to release the air. Divide it into 4 equal portions and roll each into a smooth ball.
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8
On a lightly floured surface, flatten a dough ball and stretch it into a long, oval shape (about 10-12 inches long and 5 inches wide). The ends should be slightly tapered.
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9
Using your fingertips or a 'nan-par' (bread stamp), press deep indentations into the surface of the dough. Traditionally, three or four long parallel lines are drawn down the length of the bread to prevent it from puffing up like a pita.
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10
In a small ramekin, whisk together the egg yolk, yogurt, water, and 1 teaspoon of oil to create the glaze.
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11
Brush the surface of the shaped dough generously with the egg-yogurt glaze, ensuring it gets into the grooves. Sprinkle with nigella seeds and sesame seeds.
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12
Carefully transfer the dough to a parchment-lined baking sheet or directly onto the preheated baking stone.
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13
Bake for 12-15 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes. This traps the steam and ensures the crust stays soft and chewy rather than hard.
💡 Chef's Tips
For the most authentic texture, use a baking stone to mimic the intense floor heat of a traditional tandoor oven. Don't skip the yogurt in the glaze; the acidity helps tenderize the crust and provides that signature Mazar-i-Sharif tang. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light switched on. Be brave with the indentations—press firmly so they don't disappear as the bread rises during the bake. Store leftovers in a sealed bag and reheat in a toaster oven to revive the crisp exterior.
🍽️ Serving Suggestions
Serve warm alongside a bowl of Shorwa (Afghan lamb and vegetable soup). Pair with fresh Paneer (Afghan-style white cheese) and sliced cucumbers for a traditional breakfast. Use it as a vessel for Kabuli Pulao, using the bread to scoop up the fragrant rice and tender meat. Enjoy with a hot cup of cardamom-infused green tea (Chai-e-Sabz). Serve with a side of 'Chutney Morch' (spicy green chili chutney) for an extra kick.