Kelane Naan Bread

Kelane کلانه is a traditional Kurdish stuffed fried flat bread نان کردی. A very delicious thin bread. This bread is made in different countries such as Iran, Turkey, Afghanestn, Republic Azerbaijan. and referred to by different names. For example in Iran it’s called ‘ Kelane  ‘ in Afghanestan is called ‘ Bolani  .

DSC_0620

Traditionally this wonderful bread is baked on a brick or stone griddle but nowadays, if you want to bake it at home, you can use a pan, like I baked Kelane in a dried pan and in serving time you put some butter on the bread. Kelane bread is not only a bread but also is a full healthy meal.

It’s made of flour and stuffed with herbs such as chives , spring onions and garlic. . They are out of this world. So so sooooo yummyyyyy. This bread is one of those goodies that you won’t stop eat it.

DSC_0646.JPG

Ingredients for dough

  • 3 cups all purpose flour
  • 2 tsp salt
  • 1 tsp vegetable oil
  • 200ml water

For filling

  • 300 g spring onions
  • A bunch of coriander
  • 1 clove of garlic
  • 4 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tsp cumin
DSC_0586.JPG

Method

In a bowl mix flour and  salt. then add oil and mix together. Then slowly add  water. Mix well. Using your hand and Knead it well for 3-4 minutes.  Cover the dough with a kitchen towel and  leave to rest the dough for half an  hour.

Meanwhile, finely chop herbs and vegetables for filling. Add all spices, grated garlic and olive oil. . Mix ingredients together and set aside.

Once dough is ready, Divide it into 10 pieces or less ( you can keep the size of dough small or big as desired ).  Take one piece of  dough. Flat the dough with a rolling pin. Spread some of herbs in half of the dough and fold it ( as you see in the photos). Then with your hand or  with a rolling pin, gently press it.

Heat a pan and spread a little bit oil. Place the dough in the pan. Spray some oil top of the dough and bake each side for 3 minutes.

DSC_0594.JPG
DSC_0608
DSC_0609
DSC_0610
DSC_0619
DSC_0650
DSC_0651
DSC_0648
DSC_0647
DSC_0646
DSC_0645
DSC_0643
DSC_0642
DSC_0641
DSC_0652
DSC_0653
DSC_0654
DSC_0620

نان کلانه

اگر بدونید این نون جقدرررررررررررررررر لذیده.

کلانه یک نوع نان کردی تو پرو مسطح میباشد . یک نان سنتی بسیار خوشمزه و نازک .کلانه در کشورهای مختلف همچون ایران- ترکیه- افغانستان – جمهوری آذربایجان پخت میشودو نام های گوناگونی دارد. مثلن در ایران به کلانه معروف است و در افغانستان بولانی گفته میشود.

این نان فوق‌العاده لذیذ بطور سنتی در روی ساج گلی یا سنگی پخت می‌شود ولی اگر مثل من در منزل تهیه می‌کنید میتوانید از تابه استفاده کنید روی .نان کلانه یا بولانی بعد از پخت کره یا روغن زده و سرو میگردد.

کلانه با آرد و سبزیجاتی مثل تره – پیازجه – گشنیز – سیر و ادویه های مختلف درست میشود.کلانه نه تنها یک نان می‌باشد بلکه یک غذای کامل نیز محسو ب می گردد که در ماه مبارک رمضان طرفداران بیشتری دارد.

مواد لازم برای تهیه خمیر

سه پیمانه آرد همه منظوره

نصف ق چ نمک

یک ق چ روغن مایع

یک و یک دوم پیمانه آبگرم

مواد میانی نان

سیصد گرم پیازچه یا تره

یک دسته گشنیز

یک حبه سیر

چهار ق غ روغن زیتون یا مایع

نمک و فلفل به میزان لازم

یک ق چ پاپریکا

یک ق چ پودر زیره

طرز تهیه

داخل یک‌کاسه آرد – نمک و روغن را با هم مخلوط می کنیم. آبگرم را کم کم به آرد اضافه کرده و با دست خمیر را هم میزنیم. سپس خمیر را روی سطح آردی گذاشته و با دست چند دقیقه ورز می دهیم. خمیر آماده شده را داخل کاسه برگردانده و روی خمیر کمی آرد ریخته و روی کاسه را می پوشانیم تا خمیر برای یکساعت استراحت کند.

در این ضمن سبزیجات را ریز خرد می کنیم. ادویه هاو روغن را به سبزیجات اضافه می‌کنیم و همه را با هم مخلوط کرده و کنار میگذاریم.

بعد از یکساعت خمیر را به ده قسمت تقسیم می کنیم. و میگذاریم یک ربع استراحت کنند. یکی از چونه های خمیر را روی سطح آردی گذاشته و با وردنه خیلی نازک باز می کنیم. روی یک نیمه ی خمیر کمی از سبزیجات خرد شده را می‌ریزیم و نیمه ی دیگر خمیر را روی آن تا می‌کنیم و با انگشت لبه های خمیر را بهم می چسبانیم.

باوردنه خیلی آرام روی خمیر فشار می دهیم.

خمیر های آماده شده را دانه دانه داخل تابه قرار داده و میگذاریم هر روی نان برای 3 دقیقه بپزد. در زمان سرو روی نانها کمی روغن مایع یا کره زده و میل کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Bread Machine Exposed

Bread Machine Reviews, News and Recipes!

Happy WishMi

Healthy mommy lifestyle and food

Texture of Parlance

Let your mind roam free in the luminous forest of the educators' writings

Winey Chef

Lets do life together.

Triangle Writes...

Poetry/Poems, Photography, Travels, Musings, Quotes, Challenges, Awards, Reblogs, Uncategorized

At My Kitchen

Good Recipe Good Food

Mouth Brothels

"Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled." ~Frederic Raphael

Income Ola

Online Growth and Success

The Wee Writing Lassie

The Musings of a Writer / Freelance Editor in Training

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Bread Machine Exposed

Bread Machine Reviews, News and Recipes!

Happy WishMi

Healthy mommy lifestyle and food

Texture of Parlance

Let your mind roam free in the luminous forest of the educators' writings

Winey Chef

Lets do life together.

Triangle Writes...

Poetry/Poems, Photography, Travels, Musings, Quotes, Challenges, Awards, Reblogs, Uncategorized

At My Kitchen

Good Recipe Good Food

Mouth Brothels

"Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled." ~Frederic Raphael

Income Ola

Online Growth and Success

The Wee Writing Lassie

The Musings of a Writer / Freelance Editor in Training

%d bloggers like this: