Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe

If you’ve ever wanted to experience a truly comforting and flavorful Kurdish treat, you’re in for a real delight with the Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe. This incredible flatbread is light yet satisfyingly soft, packed with fresh scallions, and finished with the nutty richness of brown butter that elevates every bite. Perfect for sharing, it effortlessly combines simple ingredients into an unforgettable dish that feels like a warm hug from the inside out.

Ingredients You’ll Need

One of the best things about this recipe is how straightforward the ingredient list is. Each component plays a simple but vital role—from the flour that forms the soft dough, to the scallions that add a punch of brightness, and the brown butter that ties everything together with its deep, toasted flavor.

• All-purpose flour (2 1/2 cups or 320 grams): This creates the tender, flexible base for the bread that’s perfect for rolling thin.
• Salt (1 teaspoon): Enhances the dough’s flavor by balancing the richness and freshness of the other ingredients.
• Oil (1 tablespoon): Adds moisture and helps create a soft, pliable dough.
• Water (2/3 cup or 160 milliliters, room temperature): Just enough to bring your dough together without stickiness, ensuring a perfect texture.
• Salted butter (6 tablespoons or 80 grams): Melts into luscious brown butter that gives a nutty, caramelized finish to the bread.
• Scallions (2 bunches, thinly sliced): Provide fresh, slightly sharp flavor with a lovely green contrast in every bite.

How to Make Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe

Step 1: Prepare and rest the dough

Start by mixing the flour and salt in a large bowl—this foundation is where the magic begins. Make a well in the center and add your oil along with half the water. As you bring the dough together, add more water little by little only until it stops sticking. Knead it on a floured surface for about 10 minutes until it becomes soft and silky. Cover your dough and let it rest for 30 minutes; this resting time is key for that perfect stretch and chew in the finished bread.

Step 2: Brown the butter

While the dough is resting, gently melt the salted butter on low heat. Keep an eye on it as it transforms from golden yellow to a pleasant brown with a toasty aroma—that earthy scent is the hallmark that will make your Kalāneh unforgettable. Remove it from heat and set aside to cool slightly.

Step 3: Shape and fill the dough circles

Once rested, roll out walnut-sized balls of dough on a lightly floured surface until paper-thin circles are formed. Pile one half of each circle with a generous handful of thinly sliced scallions, leaving a small rim for sealing. Fold the dough over to create a semicircle, then pinch the edges firmly together like you’re crimping an envelope. This step locks in all of those lovely fresh flavors for baking.

Step 4: Cook the kalāneh on the stovetop

Heat a heavy-bottomed frying pan over low heat until a water droplet sizzles upon contact. Place a few pieces in the pan, cooking each side until brown spots appear, indicating that perfect toasty texture is forming. To keep the cooked bread warm, transfer them to a baking tray in a low oven, then repeat the process with the remaining dough.

Step 5: Brush with brown butter and serve

Reheat your brown butter shortly before serving, then brush it generously on both sides of each kalāneh. This final touch adds a glossy, irresistible finish that complements the scallions beautifully. Serve these warm and enjoy the delicious layers of texture and flavor.

How to Serve Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe

Garnishes

Adding a sprinkle of freshly chopped parsley or a pinch of sumac can brighten your Kalāneh and add a subtle tang that contrasts wonderfully with the rich brown butter. A drizzle of fresh lemon juice before serving provides a delightful zing that will have everyone asking for seconds.

Side Dishes

Kalāneh pairs perfectly with a fresh yogurt dip or a tangy cucumber and tomato salad. These accompaniments bring cooling elements that balance out the warm bread and its buttery finish, elevating the entire meal.

Creative Ways to Present

Try stacking several kalāneh on a rustic wooden platter with scattered scallions and small bowls of dipping sauces like garlicky labneh or spicy harissa. For a brunch twist, serve alongside za’atar-spiced eggs for a Middle Eastern-inspired feast that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra kalāneh, wrap them tightly in foil or place in an airtight container. Stored in the refrigerator, they stay fresh for 2 to 3 days, making them an easy snack or addition to your next meal.

Freezing

You can freeze kalāneh by separating layers with parchment paper and placing them in a freezer-safe bag. They freeze beautifully for up to 2 months. This makes it simple to pull out a few pieces whenever the craving hits.

Reheating

Reheat frozen or refrigerated kalāneh in a warm oven or on a skillet to bring back their crispness and toasty aroma. A quick brush of melted brown butter after reheating will restore their signature flavor and moist mouthfeel.

FAQs

What type of flour works best for Kalāneh?

All-purpose flour is ideal for Kalāneh because it creates the right balance of structure and softness in the dough. You want it pliable enough to roll thin but still hold the filling well.

Can I use green onions instead of scallions?

Yes! Green onions are essentially the same as scallions and will provide the same fresh, mild onion flavor crucial to this recipe’s appeal.

Is it necessary to brown the butter?

Absolutely! Browning the butter adds a rich, nutty depth that transforms the Kalāneh into something special. Regular melted butter just doesn’t have the same complexity.

Can I make the dough in a food processor?

You certainly can! Just pulse together the flour, salt, oil, and water until it forms a soft dough, then knead a bit by hand to develop the texture before letting it rest.

How thin should I roll out the dough?

Roll the dough as thin as you can manage without tearing—about paper-thin. This ensures the bread cooks quickly and creates that irresistible light chew with scallion pockets.

Final Thoughts

Trust me, once you make the Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe, it will quickly become one of your favorite go-to snacks or appetizers. Its comforting simplicity combined with fresh and rich flavors makes it a real crowd-pleaser every time. So roll up your sleeves, gather your ingredients, and get ready to bake your way into a wonderfully delicious Kurdish tradition!

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