📝 About This Recipe
Khalat is the heart of the Bukharan Jewish table, a magnificent, oversized flatbread that bridges the gap between traditional Challah and Central Asian Nan. Known for its distinctive stamped center and glossy, sesame-studded crust, this bread carries the aromatic history of the Silk Road into the modern kitchen. Its dense yet soft crumb is specifically designed to be torn by hand, making it the perfect vessel for soaking up the rich juices of Shabbat stews and salads.
🥗 Ingredients
The Yeast Bloom
- 1.5 tablespoons Active dry yeast
- 1/2 cup Warm water (between 105-110°F)
- 1 tablespoon Granulated sugar (to feed the yeast)
The Dough
- 7-8 cups All-purpose flour (sifted; high-protein bread flour also works well)
- 2 cups Warm water (additional to the bloom water)
- 1/2 cup Vegetable oil (neutral flavor like canola or grapeseed)
- 1 tablespoon Kosher salt
- 2 tablespoons Granulated sugar (additional for the dough)
The Topping
- 2 large Egg yolks (at room temperature)
- 1 teaspoon Water (to whisk with yolks for the wash)
- 1 tablespoon Nigella seeds (also known as black caraway or kalonji)
- 1 tablespoon White sesame seeds (untoasted)
👨🍳 Instructions
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1
In a small bowl, combine the 1/2 cup warm water, 1 tablespoon sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until a thick, frothy foam forms on the surface.
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2
In a large mixing bowl or the bowl of a stand mixer, combine 4 cups of the flour, the salt, and the remaining 2 tablespoons of sugar.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture, the vegetable oil, and the remaining 2 cups of warm water.
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4
Using a sturdy wooden spoon or the dough hook attachment, gradually mix the ingredients together. Add the remaining flour one cup at a time until a shaggy dough forms that pulls away from the sides of the bowl.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes (or 6 minutes in the mixer) until the dough 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 once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Divide the dough into two equal portions.
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8
Shape each portion into a smooth ball. On a parchment-lined baking sheet, use your hands to flatten the ball into a large circle about 10-12 inches in diameter and 1 inch thick.
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9
Using your fingers, press a deep 4-inch wide indentation into the center of each loaf, leaving a thick, raised rim around the edge (similar to a pizza crust but thicker).
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10
Use a 'chekich' (a traditional Bukharan bread stamp) or a fork to prick the center indentation repeatedly. This prevents the center from rising too much and creates a beautiful pattern.
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11
Cover the shaped loaves with a clean towel and let them proof for another 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
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12
Whisk the egg yolks with a teaspoon of water. Generously brush the entire surface of the loaves, especially the raised edges, with the egg wash.
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13
Sprinkle the sesame seeds and nigella seeds over the bread, focusing on the center and the inner slope of the rim.
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14
Bake for 20-25 minutes, or until the loaves are a deep, lustrous golden brown and sound hollow when tapped on the bottom.
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15
Transfer to a wire rack to cool slightly. For the most authentic experience, serve warm and tear by hand.
💡 Chef's Tips
If you don't have a traditional bread stamp, a heavy fork or even the end of a whisk can create the decorative center pattern. To get a softer crust, spray the oven walls with a little water right after putting the bread in to create steam. Ensure your water isn't too hot (above 115°F), or you will kill the yeast and the bread won't rise. Nigella seeds provide the signature 'onion-peppery' aroma of Central Asian bread; do not skip them if you want an authentic flavor. If the dough is too springy and keeps shrinking back while shaping, let it rest for 5 minutes to relax the gluten, then continue.
🍽️ Serving Suggestions
Serve alongside 'Bakhsh' (Bukharan Green Rice) for a complete Shabbat feast. Use it to scoop up 'Baba Ghanoush' or 'Hummus' during the appetizer course. It is the perfect accompaniment to 'Osh Sovo', a slow-cooked Bukharan sweet and sour fruit stew. Dip into a mixture of olive oil, za'atar, and a pinch of salt. Pairs beautifully with hot black tea served in traditional 'piala' ceramic bowls.