📝 About This Recipe
Nan-e-Khoshk is the soul of the Afghan table, a double-baked, crisp flatbread that embodies the rustic charm of Central Asian hearth cooking. Unlike its soft counterparts, this 'dry bread' is prized for its incredible crunch, nutty toasted sesame aroma, and long shelf life, making it a staple for travelers and tea-drinkers alike. Every bite offers a nostalgic journey to the bustling bakeries of Kabul, where the scent of nigella seeds and scorched flour fills the air.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted)
- 1 cup Whole wheat flour (for added nuttiness and texture)
- 2 cups Warm water (approximately 105-110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Sea salt (fine grain)
- 2 tablespoons Vegetable oil (plus extra for greasing the bowl)
The Traditional Glaze (Nanak)
- 1/2 cup Water
- 1 teaspoon All-purpose flour (to create a thin slurry)
- 1/4 teaspoon Baking soda (helps with the deep browning)
Toppings
- 2 tablespoons Nigella seeds (Siyah Dana) (essential for authentic flavor)
- 2 tablespoons White sesame seeds (toasted)
- 2 tablespoons Cornmeal (for dusting the baking sheet)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and sea salt.
-
3
Make a well in the center of the dry ingredients and pour in the yeast mixture and the 2 tablespoons of vegetable oil.
-
4
Mix by hand or with a dough hook until a shaggy dough forms. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
-
6
While the dough rises, prepare the glaze by whisking 1/2 cup water, 1 teaspoon flour, and 1/4 teaspoon baking soda in a small saucepan. Bring to a simmer for 1 minute until slightly thickened, then set aside to cool.
-
7
Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven now to get scorching hot.
-
8
Punch down the risen dough and divide it into 6 equal-sized balls (Zowla). Cover them and let them rest for another 10 minutes.
-
9
On a lightly floured surface, roll each ball into an oval shape, roughly 10-12 inches long and 1/2 inch thick.
-
10
Use a fork or a traditional Afghan bread prick (Nanak-par) to create deep decorative lines or patterns across the surface. This prevents the bread from puffing up too much and creates the signature texture.
-
11
Brush the surface of the dough generously with the prepared glaze, then sprinkle with nigella seeds and sesame seeds.
-
12
Transfer the dough to a baking sheet dusted with cornmeal. Bake for 15-18 minutes until the bread is golden brown and cooked through.
-
13
To achieve the 'Khoshk' (dry/crunchy) finish, reduce the oven temperature to 250°F (120°C). Leave the breads in the oven for an additional 20-30 minutes. This slow-drying process removes moisture and creates the iconic snap.
-
14
Remove from the oven and let the bread cool completely on a wire rack. As it cools, it will continue to harden and become perfectly crunchy.
💡 Chef's Tips
The secret to the deep golden color is the baking soda in the glaze; don't skip it! Ensure your water isn't too hot (above 115°F), or it will kill the yeast and result in a dense bread. If the bread isn't crunchy enough after the second bake, simply turn off the oven and leave the bread inside as the oven cools down. Store the finished Nan-e-Khoshk in a paper bag rather than plastic to maintain its crispness for up to two weeks. For an extra-authentic flavor, use a mixture of black and white seeds for the topping.
🍽️ Serving Suggestions
Serve alongside a hot cup of Afghan Sheer Chay (cardamom milk tea) for the ultimate breakfast. Pair with a bowl of 'Shorwa' (Afghan lamb stew) for dipping into the rich broth. Enjoy with a side of salty feta cheese, walnuts, and fresh grapes. Use it as a base for 'Qurut' or yogurt-based dips. Crack into pieces and serve as a cracker alternative on a mezze platter with hummus and baba ganoush.