Coming from Iran's stone-oven bread tradition, nan-e gerdouee is made by filling a yeasted whole wheat dough with a walnut filling and baking it into a flat loaf. Its large size and shareable slices make it a classic bread placed at the centre of a crowded table.
Mix the yeast with the lukewarm water and sugar, then let it sit for 10 minutes until foamy.
Add the whole wheat flour, salt and oil to the yeast mixture and knead until elastic.
Cover the dough and let it sit in a warm spot for 15 minutes until it noticeably increases in volume.
Roll the dough into a flat round, scatter the crushed walnuts over it, fold the edges to seal, flatten again and sprinkle with sesame.
Bake in an oven preheated to 200°C for 20 minutes, until golden on top.
Seal the dough edges firmly when adding the walnuts, or the pieces will spill out in the oven. Allergens: contains wheat (gluten) and tree nuts (walnut).
Replacing half the walnuts with coarsely crushed hazelnuts gives a crunchier texture; you can also use both nuts together.
Admin DadaGastro · verified in test kitchenHamuru 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.
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