Pastries and dough-based dishes
From Iran's stone-oven tradition, nan-e gerdouee is made by filling yeast dough made with whole-wheat flour with walnut pieces, shaping it into a flat loaf, and baking it. Its large size and shareable slices make it a classic centerpiece for a crowd.
Mix the yeast with the warm water and sugar. Let it stand for 10 minutes, until foamy.
Add the whole-wheat flour, salt, and oil to the yeast mixture. Knead until an elastic dough forms.
Cover the dough and let it rise in a warm place for 15 minutes, until it has noticeably increased in volume.
Roll the dough into a flat round and sprinkle the crushed walnuts over it. Fold in the edges to seal, flatten it again, and sprinkle sesame seeds on top.
Bake in an oven preheated to 200°C / 390°F for 20 minutes, until golden on top.
Seal the edges of the dough well around the walnuts; otherwise, the walnut pieces may fall out during baking. Allergens: contains wheat (gluten) and tree nuts (walnuts).
Hamuru 15 dakika mayalandırdım ama hacmi tarifte dediği kadar belirgin artmadı, bir 10 dakika daha beklettim. Cevizi kabaca dövmek yerine bıçakla doğradım, dolgu daha eşit dağıldı ama biraz daha uzun sürdü.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.