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Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe

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4.3 from 52 reviews

Kalāneh is a traditional Kurdish scallion flatbread featuring a soft, pliable dough filled with fresh scallions and enriched with nutty brown butter. This recipe yields a delicious, savory bread perfect for serving warm as a snack or accompaniment to meals. The dough is kneaded to perfection, rolled thin, and cooked on the stovetop before being brushed generously with aromatic brown butter for a rich, flavorful finish.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Dough

  • 2 1/2 cups (11 ounces, 320 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 2/3 cup (160 milliliters) water, room temperature

Filling and Topping

  • 2 bunches scallions, thinly sliced
  • 6 tablespoons (3 ounces, 80 grams) salted butter

Instructions

  1. Prepare the dough: In a large bowl, combine the flour and salt. Make a well in the center and add the oil and half of the water. Mix until a very soft dough forms, adding more water gradually until the dough no longer sticks to your hands. Knead the dough on a lightly floured surface for 10 minutes, until it feels soft and pliable. Shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
  2. Brown the butter: Melt the salted butter in a small saucepan over low heat. Continue cooking the butter until it begins to turn brown and develop a nutty aroma. Remove from heat and set aside to retain warmth.
  3. Roll out and fill dough: Lightly flour your surface. Divide the dough into walnut-sized pieces and roll each piece into a very thin circular shape. Place a generous amount of scallions over half of each circle, leaving a small rim about 1/2 inch (1 cm) around the edge. Fold the dough over the filling to create semicircles and pinch the edges together tightly to seal. Place the filled flatbreads on a clean dish towel dusted with flour, cover with another towel, and keep while you prepare the rest.
  4. Cook the flatbreads: Heat a heavy frying pan over low heat until a drop of water sizzles upon contact. Place a few flatbreads in the pan and cook until the underside shows brown spots. Flip carefully and cook the other side similarly. Transfer cooked flatbreads to a baking tray in a low oven to keep warm while completing the batch.
  5. Finish with brown butter: Rewarm the browned butter if needed. Using a brush, generously coat both sides of each cooked kalāneh with the brown butter. Serve immediately for the best flavor and texture.

Notes

  • Use salted butter for richer flavor and to season the bread.
  • Be careful not to over-water the dough; it should be very soft but not sticky.
  • Keeping cooked flatbreads warm in a low oven prevents them from becoming soggy or tough.
  • Rolling the dough paper-thin ensures a delicate, crisp texture.
  • Serve kalāneh fresh to enjoy the full aroma of brown butter.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Kurdish
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/kalaneh-kurdish-scallion-bread-with-brown-butter-recipe/