📝 About This Recipe
Nan-e-Gandom is the heart of the Afghan table, a robust and nutty whole wheat flatbread characterized by its distinctive elongated shape and beautiful golden-brown ridges. Traditionally baked in a clay tandoor, this recipe adapts those ancient techniques for your home oven using a pizza stone to achieve that perfect balance of a crisp exterior and a soft, chewy crumb. Infused with the delicate aroma of nigella and sesame seeds, it is an essential accompaniment for scooping up rich stews or enjoying with a smear of fresh yogurt.
🥗 Ingredients
The Dough Base
- 3 cups Whole wheat flour (finely ground, preferably stone-ground)
- 2 cups All-purpose flour (plus extra for dusting)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 2.25 cups Warm water (between 105°F and 110°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 2 teaspoons Sea salt (fine grain)
- 2 tablespoons Vegetable oil (plus more for greasing the bowl)
The Glaze (Egg Wash)
- 1 Egg yolk (large)
- 1 tablespoon Water (room temperature)
- 1 teaspoon Plain yogurt (adds a beautiful shine and tang)
Toppings
- 1 tablespoon Nigella seeds (Siyah Dana) (also known as black cumin)
- 1 tablespoon Sesame seeds (untoasted)
👨🍳 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, 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 whole wheat flour, all-purpose flour, and sea salt until well combined.
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3
Make a well in the center of the flour mixture. Pour in the yeast mixture and the 2 tablespoons of vegetable oil.
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4
Using your hands or a dough hook on low speed, mix the ingredients 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 warm water.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it becomes smooth, elastic, and slightly tacky but not sticky.
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6
Lightly oil a clean 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 about 1 to 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. Otherwise, use an inverted heavy baking sheet.
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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 another 15 minutes to relax the gluten.
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9
Take one dough ball and flatten it into an oval shape, about 10-12 inches long and 1/2 inch thick. Traditionally, these are long and tapered at the ends.
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10
Using the side of your hand or a dull knife, press deep longitudinal grooves (lines) down the length of the bread. This prevents the bread from puffing up like a pita and creates the signature texture.
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11
Whisk the egg yolk, water, and yogurt together. Brush a thin layer of this glaze over the surface of the dough.
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12
Sprinkle generously with nigella seeds and sesame seeds, pressing them lightly into the dough so they adhere.
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13
Carefully transfer the dough onto the hot baking stone or sheet. Bake for 10-12 minutes 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 to keep the crust soft. Repeat with the remaining dough balls.
💡 Chef's Tips
For the most authentic texture, use a pizza stone preheated for at least 30 minutes; the intense heat mimics a tandoor. Do not skip the yogurt in the egg wash; it provides the unique 'lacquered' finish found in Afghan bakeries. If the dough is resisting stretching, cover it and let it rest for 5 minutes to allow the gluten to relax before trying again. Store leftovers in a sealed plastic bag once completely cooled to maintain softness, then reheat briefly in a hot oven or toaster. Use a spray bottle to mist the oven with water just as you put the bread in to create steam for a better rise.
🍽️ Serving Suggestions
Serve warm alongside a rich Lamb Borani or a hearty Sabzi (spinach stew). Perfect for breakfast with a side of salty feta cheese, walnuts, and fresh green grapes. Use it to scoop up creamy Hummus or Shornakhod (chickpea and potato salad). Pair with a hot cup of Afghan Chai (cardamom tea) for a comforting snack. Serve as the base for a 'Kebab wrap' with grilled meats, red onions, and sumac.