📝 About This Recipe
Inspired by the Silk Road trade between Uzbekistan and Northern Afghanistan, Nan-e-Tashkandi is a thick, pillowy flatbread celebrated for its beautiful stamped center and glossy, golden crust. Unlike everyday thin Afghan nan, this variety features a dense yet soft crumb and a distinctively raised rim that frames a decorative, nigella-studded middle. It is a centerpiece bread, often served at celebrations to represent hospitality and the rich cultural intersection of the region.
🥗 Ingredients
The Dough Starter
- 1/2 cup Warm Water (approx 105°F to 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
Main Dough
- 6 cups All-Purpose Flour (sifted; may need 1/4 cup extra for dusting)
- 1 1/2 cups Warm Milk (whole milk preferred for richness)
- 4 tablespoons Unsalted Butter (melted and cooled slightly)
- 2 tablespoons Vegetable Oil (plus extra for greasing the bowl)
- 2 teaspoons Fine Sea Salt
- 1/4 cup Plain Yogurt (at room temperature for a slight tang)
Glaze and Garnish
- 2 large Egg Yolk (beaten)
- 1 tablespoon Milk (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, yeast, and sugar. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture, warm milk, melted butter, vegetable oil, and yogurt into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8–10 minutes by hand (or 5–6 minutes on medium-low speed in a mixer) until the dough 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 turn it to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently punch down the risen dough to release air. Divide it into 4 equal portions and roll each into a smooth ball.
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7
Place the balls on a parchment-lined tray, cover, and let them rest for another 20 minutes to relax the gluten, making them easier to shape.
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8
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven to heat up.
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9
Take one dough ball and flatten it into a 7-8 inch circle. Use your fingers to press down the center, leaving a 1-inch raised border all around the edge. The center should be thin while the rim remains thick.
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10
Using a 'nan-par' (bread stamp) or the tines of a fork, prick the center of the bread deeply in a decorative pattern. This prevents the center from rising like a balloon and gives the bread its iconic look.
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11
Whisk the egg yolks with a tablespoon of milk and generously brush the entire surface of the bread, especially the thick rim.
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12
Sprinkle the center with nigella seeds and sesame seeds. Repeat the shaping process with the remaining dough balls.
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13
Bake for 15–18 minutes, or until the bread is a deep golden brown and the bottom sounds hollow when tapped. For an authentic touch, spray a little water into the oven during the first few minutes of baking to create steam.
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14
Remove from the oven and immediately brush the hot crust lightly with a little water or melted butter for a soft, shiny finish. Wrap in a clean kitchen towel to keep soft before serving.
💡 Chef's Tips
For the most authentic texture, use a bread stamp (nan-par); if you don't have one, a meat tenderizer or a fork works perfectly. Ensure your milk and water are not too hot (over 115°F), as high heat will kill the yeast and prevent the rise. If the dough keeps snapping back while shaping, let it rest for another 10 minutes to allow the gluten to relax. Applying the egg wash twice—once before the seeds and once right before the oven—creates a professional, high-gloss finish. Store leftovers in an airtight bag and reheat in a damp paper towel in the microwave for 20 seconds to restore softness.
🍽️ Serving Suggestions
Serve warm alongside a hearty Afghan Shorwa (lamb stew) to soak up the flavorful broth. Pair with a plate of fresh Sabzi (sautéed spinach) and a dollop of thick Greek yogurt or Chaka. Enjoy as a breakfast treat with paneer (fresh cheese), honey, and a hot cup of cardamom-infused green tea. Use as a vessel for Kabobs, wrapping the hot meat directly from the skewer into a piece of the bread. Accompany with a side of Salata (diced tomato, cucumber, and onion salad) for a light lunch.