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Kalaneh
Wild leek stuffed flatbread
Kurdish Newroz flatbread folded around wild leek or chives and brushed with butter
In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz plain flour
- ½ tsp salt
- ¾ cup warm water
- 1 tbsp vegetable oil
For the filling
- 5 ½ oz wild leek or chiveswashed, dried well and finely chopped
- 4 spring onionsfinely sliced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chilli flakes (optional)
To finish
- 1 ¾ oz buttermelted
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Method
0/5 doneStep 1: Mix the 10 ½ oz plain flour and ½ tsp salt, then add the ¾ cup warm water and 1 tbsp vegetable oil and knead for 5 minutes into a soft, smooth dough. Cover and rest for 20 minutes so it rolls out thinly.
10 minStep 2: Mix the 5 ½ oz wild leek or chives, 4 spring onions, ½ tsp salt, ½ tsp black pepper and ½ tsp chilli flakes just before you roll, so the salt doesn't draw out water.
5 minStep 3: Divide the dough into 4. Roll each piece into a thin 25 cm circle, spread a quarter of the greens over one half, fold the other half over and press the edges firmly. Roll gently again to flatten.
10 minStep 4: Cook each bread in a dry, heavy frying pan over a medium-high heat for 2–3 minutes a side until it puffs and has brown blisters, and the greens inside have wilted.
24 minStep 5: Brush each hot bread generously with 1 ¾ oz butter, stack them under a cloth and serve warm, cut into wedges.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 52 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalaneh take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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