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Nân-e panjere (window bread): photo of the dish
Illustrative photo: Tamorlan — CC BY 3.0, Wikimedia Commons
Breakfast

Nân-e panjere (window bread)

Light Iranian flatbread whose name means "window bread", because it was traditionally baked by pressing it against the hot walls of a tandoor-style oven. Crisp outside, soft inside, ideal at breakfast with cheese and herbs.

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Ingredients

Ingredients

Finition

Spices & seasoning

Optional extras

On the side

Nutrition facts

299 kcal per serving

Protein
9.5 g
Carbohydrates
44.4 g
of which sugars
2.9 g
Fat
8.4 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, yeast, sugar and salt.
  2. Add the lukewarm water and oil, then knead for 8 to 10 minutes until you have a soft, smooth dough.
  3. Cover and let it rest for 1 hour in a warm place, until it has doubled in size.
  4. Preheat the oven to 240 °C with an upturned baking tray inside so it gets really hot.
  5. Divide the dough into 4 balls, roll them into thin discs about 2 mm thick, then prick them with a fork.
  6. Brush the surface with a yogurt-and-water mixture and sprinkle with nigella and sesame seeds.
  7. Slide the discs onto the hot tray and bake for 5 to 7 minutes, until golden and puffed in places.
  8. Let them cool slightly under a tea towel so they stay soft, and serve with the cheese and mint.

Variations and tips

Buttered version. Brush the warm breads with melted butter for a richer flavour.

Using what you can find here. Nigella seeds are sold in oriental grocery shops; otherwise use sesame seeds alone.

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Original Ecomely recipe.