Kelane Naan Bread نان کلانه

Kelane is a local and traditional Kurdish stuffed fried flat bread in Iran. A very delicious thin bread that filled with different kinds of fillings like vegetables, herbs, cheese, or meat. This bread is made in different countries such as Iran, Turkey, Afghanistan, Republic Azerbaijan, and referred to by different names. For example in Iran it’s called ‘ Kelane کلانه ‘, also in Jahrom جهرم a city in Fars Province in SW of Iran, this naan bread is called Peepokh پیپوخ , in Afghanistan is called ‘ Bolani بولانی ‘ .In India it is called stuffed Paratha پاراتا and Qutab or Kutab کوتاب (also known as chudu) is a flat naan bread in Republic Azerbaijan that filled with different kinds of fillings.

I have made and shared several different flat naan breads and also stuffed flat breads. These Naan breads are incredibly tasty and I can not help myself with making new recipe with different stuffing. If you enter words such as ‘ naan bread’, ‘naan’ , ‘flat bread’ in search box on my web site, you will get lots of different and delicious bread.

Stuffed Flat Naan Bread (Kelaneh)

  • pan
  • 450 g plain flour
  • 200 ml cold water + 3 tbsp water
  • 2 tsp salt
  • 2 potatoes, cooked, peeled and mashed
  • ⅓ bell pepper
  • 1 medium onion, chopped and sauteed
  • 150 g feta cheese
  • ⅓ tsp garlic powder
  • 1 small bunch of coriander, finely chopped
  • 1 small bunch of parsley, finely chopped
  • 2-3 spring onion
  • 2 cloves of garlic, grated
  • ½ tsp coriander powder
  • ½ tsp dried mint
  • Olive oil or vegetable oil
  • Salt and pepper to taste
  1. In a large bowl, mix flour with salt. Pour water into the bowl. Use your hand and combine flour with water. If it was hard batter add 3 tbsp more water.



  2. Knead the dough for 5 minutes until you have a smooth and nice dough. Cover the dough with a kitchen towel and allow to rest for 30 minutes.



  3. Meanwhile, prepare stuffing ingredients. I have made two different stuffing one is potato mixture: in a bowl, mix mashed potatoes, sauted onion, chopped bell pepper, garlic powder, and season with salt and pepper.



  4. For other stuffing in a bowl, mix chopped coriander+ parsley, spring onion, garlic, with feta cheese and season with salt and pepper.



  5. After 30 minutes, cut the dough into equal 14 pieces.



  6. Take one of dough and place it on a floured surface. With a rolling pin, roll the dough and flattened dough as much as possible until you make a thin flatten dough.



  7. Spread 1 spoon of potato or herbs mixture on one half of the dough and make a thin layer. Fold dough over to enclose filling. Pressing edges together to seal. Repeat with remaining of the dough and mashed potatoes or herb- feta cheese mixture.



  8. Fold dough over to enclose filling. Pressing edges together to seal. Repeat with remaining of the dough and mashed potatoes or herb- feta cheese mixture.



  9. Heat 2 tbsp of vegetable oil in a frying pan over medium heat. Place one of flat bread in the pan. Cook and pressing with a spatula to flatten . Cook for 3 minutes each side.



  10. Cook and pressing with a spatula to flatten . Cook for 3 minutes each side.



Side Dish

Once it is cooked transfer to a baking tray and place it in oven to keep warm. Repeat with
remaining of the prepared dough. They are so yummy and soft flat bread. You can serve it immediately or store them in the fridge and heat it up in oven when you want to eat
them again.

نان کلانه

نان کلانه یانان بولانی یک نوع نان کردی تو پر و مسطح میباشد . یک نان سنتی بسیار خوشمزه و نازک. نان کلانه در کشورهای مختلف مثل ایران- ترکیه- افغانستان – جمهوری آذربایجان پخت میشود و نام های گوناگونی دارد. مثلن در ایران به کلانه معروف است و در افغانستان بولانی گفته میشود.من تا بحال طرز تهیه چندین نوع نان شکم پر را به اشتراک گذاشتم ولی این نوع نان بقدری خوشمزه و فوق‌العاده هست که دوست دارم با مواد مختلف درست کنم و چون واقعن خوشمزه میشن مایلم به اشتراک بگذارم و شما رو هم در این لذت شریک کنم. امیدوارم هر کسی این پست را دوست داشت درست کند.

مواد لازم

چهارصدوپنجاه گرم آرد سفید

دویست میلی لیتر آب سرد + سه ق غ آب

دو ق چ نمک

مواد لازم میانی

دو عدد سیب زمینی پخته – پوست گرفته و کوبیده شده

یک سوم فلفل دلمه نگینی خرد شده

یک عدد پیاز نگینی خردشده و تفت داده

نصف ق چ نعنا خشک

یک سوم ق چ پودر سیر

نمک و فلفل به میزان نیاز

یک دسته کوچک از گشنیز و جعفری خرد شده

صدوپنجاه گرم پنیر تبریزی یا فتا چیز

دو سه شاخه پیازچه

دو حبه سیر رنده شده

نصف ق چ پودر گشنیز

نمک و فلفل به میزان نیاز

طرز تهیه

داخل یک‌کاسه بزرگ آرد را با نمک مخلوط کرده و آب را روی آرد ریخته و با دست هم بزنیدتا مخلوط شوند. اگر خمیر سفت بود سه ق غ آب را به خمیر اضافه کرده وبرای 5 دقیقه خمیر را با دست ورز دهید تا یک خمیر یکدستی درست شود. خمیر آماده شده را داخل کاسه قرار داده و روی آن را با یک دستمال بپوشانید تا برای نیم ساعت استراحت کند.

در این میان- مواد داخل خمیر را آماده میکنیم: داخل یک ظرف سیب زمینی کوبیده را با پیاز تفت داده – فلفل دلمه خرد شده- پودر سیر و نمک و فلفل مخلوط می کنیم.

داخل یک ظرف دیگر هم جعفری-گشنیز- پیازجه خرد شده سیر رنده شده و پنیر خردشده را با کمی نمک و فلفل مخلوط کرده و آماده نگه میداریم.

بعد از سی دقیقه خمیر را به 14 قسمت مساوی تقسیم میکنیم. یکی از چانه های خمیر را روی سطح آردی قرار داده و با وردنه تا حد امکان خمیر رابه صورت مسطح و نازک باز میکنیم.

مقداری از مواد میانی یا مخلوط سیب زمینی یا مخلوط سبزیجات را روی نصف خمیر ریخته و پخش میکنیم و نیمه دوم خمیر را روی مواد میانی گذاشته و لبه های خمیر را با انگشت فشار میدهیم تا بسته شود. همه خمیر ها را به همین صورت آماده کرده و کنار میگذاریم.

یکی دو ق غ روغن داخل تابه ریخته و خمیرهای آماده شده را داخل تابه می چینیم تا هر روی نان به مدت 3 دقیقه و زمانی که سرخ و طلایی شود پخته شوند. نانها را میتوانید تا آماده شدن داخل فر قرار داده تا گرم نگه داشته شوند.

این نانها را میتوانید بلافاصله بعد از پخت به صورت گرم میل کنید و یا دریخچال نگه داشته و در زمان مصرف مجددن آن‌ها را گرم کرده و یا به صورت سرد 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.

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