📝 About This Recipe
Nan-e-Silo is the legendary daily bread of Kabul, named after the massive Soviet-built 'Silo' bakeries that have fed the city for decades. Unlike the flat, seed-topped naan found in villages, this is a thick, robust, and slightly tangy loaf with a signature golden-brown crust and a soft, airy crumb. It represents a unique intersection of industrial efficiency and traditional Afghan flavors, making it the ultimate vessel for soaking up rich stews and gravies.
🥗 Ingredients
The Starter (Khamir-e-Torsh)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Warm water (105-110°F)
- 1/2 cup All-purpose flour (for the pre-ferment)
- 1 teaspoon Granulated sugar (to feed the yeast)
Main Dough
- 6 cups High-protein bread flour (plus extra for dusting)
- 1 cup Whole wheat flour (for authentic texture and color)
- 1 tablespoon Fine sea salt
- 2 1/2 cups Warm water (adjust slightly based on humidity)
- 2 tablespoons Vegetable oil (for coating the bowl)
The Glaze and Finish
- 1 Egg yolk (at room temperature)
- 1 tablespoon Liquid milk (to thin the egg wash)
- 1 tablespoon Nigella seeds (also known as Siah Dana)
- 1 tablespoon Sesame seeds (white or toasted)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast for the starter. Let it sit for 10 minutes until it becomes frothy and bubbly.
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2
Stir 1/2 cup of flour into the yeast mixture to create a thick paste. Cover and let this 'sponge' rest in a warm place for 30 minutes to develop flavor.
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3
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, whole wheat flour, and salt. Whisk to ensure even distribution.
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4
Make a well in the center of the dry ingredients and pour in the yeast sponge and the remaining 2 1/2 cups of warm water.
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5
Mix by hand or with a dough hook until a shaggy mass forms. Knead the dough for 10-12 minutes by hand (or 8 minutes on medium-low speed in a mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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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 rise in a draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Punch the dough down to release air. Divide the dough into 4 equal portions (roughly 400-450g each) and roll them into smooth balls.
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8
Place the balls on a parchment-lined tray, cover, and let them rest for another 20 minutes to relax the gluten.
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9
Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now. Place a shallow pan of water on the bottom rack to create steam.
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10
Flatten each dough ball into an oval shape roughly 1 inch thick. Use the side of your hand or a dull knife to press three deep longitudinal grooves into the surface of each loaf—this is the classic Silo look.
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11
Whisk the egg yolk and milk together. Generously brush the top of each loaf with the mixture, then sprinkle with nigella and sesame seeds.
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12
Transfer the loaves to the oven (or onto the baking stone). Bake for 25-30 minutes, or until the crust is a deep mahogany brown and the bottom sounds hollow when tapped.
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13
Remove from the oven and immediately wrap the hot loaves in a clean kitchen towel for 10 minutes; this softens the crust just enough to give it that perfect chewy texture.
💡 Chef's Tips
For the most authentic flavor, allow the dough to rise in a slightly cool environment for a longer period to develop sourdough-like notes. Don't skip the water pan in the oven; steam is essential for the glossy, thick crust characteristic of state-bakery bread. If the dough is too springy and keeps shrinking back while shaping, let it rest for another 10 minutes to relax the gluten. Store leftovers in a cloth bag rather than plastic to maintain the crust's integrity, though it's best eaten within 24 hours.
🍽️ Serving Suggestions
Serve warm with a bowl of Shorewa (Afghan lamb and turnip stew) for the ultimate comfort meal. Pair with fresh paneer (Afghan white cheese), sliced radishes, and walnuts for a traditional breakfast. Use it to scoop up Borani Banjan (braised eggplant with yogurt sauce). Excellent when served alongside hot green tea flavored with cardamom.