📝 About This Recipe
A cornerstone of Afghan hospitality, Nan-e-Panja-e-Kash is a rustic, golden flatbread distinguished by the deep, rhythmic grooves made by the baker's fingertips. This bread boasts a perfect contrast between a crisp, seed-studded crust and a soft, pillowy interior infused with the subtle aroma of nigella and sesame. Traditionally baked in a clay tandoor but adapted here for your home oven, it is the ultimate vessel for scooping up rich stews or enjoying with a simple cup of chai.
🥗 Ingredients
The Dough Starter
- 1/2 cup Warm water (between 105-115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Main Dough
- 4 cups All-purpose flour (sifted; high-quality unbleached preferred)
- 1 cup Whole wheat flour (adds a nutty depth and traditional texture)
- 2 teaspoons Fine sea salt
- 1 1/2 cups Warm water (adjust slightly based on humidity)
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
The Topping and Glaze
- 1 Egg yolk (at room temperature)
- 1 tablespoon Plain yogurt (whisked with the egg for a rich golden color)
- 1 tablespoon Water (to thin the glaze)
- 1 tablespoon Nigella seeds (Siyah Dana) (also known as black cumin or kalonji)
- 1 tablespoon White sesame seeds (untoasted)
👨🍳 Instructions
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1
In a small bowl, combine 1/2 cup warm water, the 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, whisk together the all-purpose flour, whole wheat flour, and salt.
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3
Make a well in the center of the flour. Pour in the yeast mixture, the remaining 1 1/2 cups of warm water, and the vegetable oil.
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4
Mix by hand or with a dough hook on low speed until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time; if too dry, add a splash of water.
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5
Knead the dough for 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.
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6
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth 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 450°F (230°C). If you have a baking stone or steel, place it on the middle rack while the oven heats.
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8
Punch down the risen dough and divide it into 4 equal portions. Roll each into a smooth ball and let them rest, covered, for 10 minutes.
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9
On a lightly floured surface, flatten one ball into an oval shape roughly 10-12 inches long and 1/2 inch thick.
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10
The Signature Step: Dip your fingers in water and press them firmly into the dough to create deep parallel grooves (the 'Panja' marks) running lengthwise down the bread. Do not pierce all the way through.
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11
Whisk the egg yolk, yogurt, and 1 tablespoon of water together. Brush this glaze generously over the surface of the dough.
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12
Sprinkle a mixture of nigella seeds and sesame seeds over the top. Transfer the dough carefully to a parchment-lined baking sheet or directly onto the preheated baking stone.
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13
Bake for 12-15 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Immediately upon removing from the oven, wrap the bread in a clean kitchen towel for 5 minutes. This traps the steam and ensures the crust stays soft and pliable.
💡 Chef's Tips
For the most authentic flavor, use Nigella seeds; their onion-like pungency is irreplaceable in Afghan baking. If you don't have a baking stone, use an inverted heavy baking sheet preheated in the oven to mimic the tandoor floor. Don't be afraid to press your fingers deep into the dough—the marks will shallow out as the bread rises and bakes. To keep the bread fresh, store it in a sealed plastic bag once completely cooled, or freeze immediately and reheat in the oven.
🍽️ Serving Suggestions
Serve warm alongside a bowl of Shorwa (Afghan lamb and bean soup) for a comforting meal. Pair with Sabzi (braised spinach) and a side of creamy yogurt for a traditional vegetarian lunch. Enjoy at breakfast with a slab of salty feta cheese, walnuts, and a hot glass of green tea with cardamom. Use it as a base for 'Dopyaza' or other rich Afghan meat stews to soak up the flavorful juices.