📝 About This Recipe
Nan-e-Kasa is a magnificent architectural feat of Afghan baking, traditionally crafted into a sturdy, deep bowl shape designed to hold hearty stews. This bread features a crisp, sesame-studded exterior and a soft, pillowy crumb that absorbs the rich juices of a Shorwa (soup) without losing its structural integrity. It is an edible vessel that represents the warmth and communal spirit of Afghan hospitality, turning every meal into a beautiful centerpiece.
🥗 Ingredients
The Dough Starter (Khameer)
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
Main Dough
- 4 cups All-purpose flour (plus extra for dusting; high protein flour works best)
- 1 1/2 teaspoons Sea salt (fine grain)
- 2 tablespoons Vegetable oil (plus more for greasing the bowl)
- 2 tablespoons Plain yogurt (at room temperature for a softer crumb)
Glaze and Toppings
- 1 Egg yolk (large)
- 1 tablespoon Milk (for the egg wash)
- 1 teaspoon Nigella seeds (Siyah Dana) (also known as black cumin)
- 1 teaspoon White sesame seeds (toasted or raw)
👨🍳 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 frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, sift 4 cups of flour and add the salt. Create a well in the center.
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3
Pour the yeast mixture, vegetable oil, and yogurt into the well. Gradually incorporate the flour from the sides into the liquid.
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4
Knead the dough by hand for 10 minutes or with a dough hook on medium-low speed for 6-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly grease a large bowl with oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 1.5 hours, or until doubled in size.
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6
Punch the dough down to release air. Divide the dough into 4 or 6 equal portions, depending on your desired bowl size. Roll each portion into a smooth ball.
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7
To create the 'Kasa' (bowl) shape, take a dough ball and flatten it slightly. Use your thumbs to press deep into the center while rotating the dough, pulling the edges upward to create high, thick walls and a thinner base.
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8
Place the shaped dough bowls onto a baking sheet lined with parchment paper. Cover lightly and let them rest for another 20 minutes to puff up slightly.
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9
Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven during preheating for a crispier bottom crust.
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10
Using a fork, prick the bottom of the 'bowl' several times. This prevents the base from rising too much during baking, ensuring there is room for the stew.
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11
Whisk the egg yolk and milk together. Generously brush the entire surface of the bread bowls with the egg wash for a deep golden shine.
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12
Sprinkle the rim and sides with nigella seeds and sesame seeds in the traditional Afghan pattern.
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13
Bake for 20-25 minutes. The bread should be a deep golden brown and sound hollow when tapped on the thick rim.
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14
Remove from the oven and let them cool on a wire rack for at least 10 minutes before filling. This allows the crust to set so it doesn't get soggy immediately.
💡 Chef's Tips
If the dough is too sticky, add flour one tablespoon at a time; Afghan bread thrives on a hydrated but manageable dough. For an authentic texture, use a spray bottle to mist the oven with water right after putting the bread in to create steam. Ensure your walls are at least 1 inch thick so they can support the weight of the liquid contents. If you want a very deep bowl, you can bake the dough over the back of a greased stainless steel bowl. Store leftovers in a sealed bag, but toast them briefly to regain the signature crunch before serving.
🍽️ Serving Suggestions
Fill with 'Shorwa-e-Gosht' (Afghan Lamb and Potato Soup) for the ultimate traditional experience. Serve as a side to 'Karahi' dishes, using pieces of the rim to scoop up the thick tomato-based gravy. Pair with a cold glass of 'Doogh' (savory yogurt drink with mint and cucumber) to balance the warm bread. Fill with a fresh 'Salata' (diced tomato, cucumber, and onion) for a lighter, crunchy lunch option. Accompany with a side of spicy Afghan green chutney (Chatni Gashneez) for dipping the crusts.