Naana Gejnija
- š¾ 6 cups flour
- šæ 1 tablespoon yeast
- š§ 1 tablespoon salt
- š§ 2 and 1/3 cups warm water
- š« A drizzle of olive oil
- š« 1 cup olive oil
- š§ 3 large onions, finely diced
- š 2 Roma tomatoes, chopped
- š± 1 tablespoon Vegeta seasoning
- š§ 1 teaspoon salt
- š¶ļø 1/2 teaspoon black pepper
- š¶ļø 1/2 teaspoon chili flakes
- šæ 1/4 cup coriander seeds, ground
- š 1 6oz can tomato paste
- š« More olive oil for drizzling
A traditional Kurdish coriander naan that features a rich spiced onion, tomato, and coriander topping.
Savor the rich cultural heritage of Kurdish cuisine with Naana Gejnija, a traditional coriander naan. This aromatic flatbread is a homage to unity and endurance, woven into every layer of its spiced onion, tomato, and coriander topping.
Ingredients
š¾ 6 cups flour
šæ 1 tablespoon yeast
š§ 1 tablespoon salt
š§ 2 and 1/3 cups warm water
š« A drizzle of olive oil (no specific brand)
š« 1 cup olive oil (from a dark glass bottle)
š§ 3 large onions, finely diced
š 2 Roma tomatoes, chopped
š± 1 tablespoon Vegeta seasoning (no specific brand)
š§ 1 teaspoon salt
š¶ļø 1/2 teaspoon black pepper
š¶ļø 1/2 teaspoon chili flakes
šæ 1/4 cup coriander seeds, ground
š 1 6oz can tomato paste (no specific brand)
š« More olive oil for drizzling (same dark glass bottle)
Instructions
1- Prepare the Dough:
In a KitchenAid stand mixer with a dough hook, combine 6 cups of flour, 1 tablespoon of yeast, and 1 tablespoon of salt. Gradually mix in 2 and 1/3 cups of warm water. Knead for about 10 minutes until the dough is smooth.
Form a large dough ball, drizzle with olive oil, and return it to the bowl. Cover with plastic wrap and a towel. Let it rise in a warm area for 1 hour or until doubled in size.
2- Make the Filling:
Grind 1/4 cup coriander seeds in a grey marble mortar and pestle.
Finely dice 3 large onions with a FUJIS food chopper and chop 2 Roma tomatoes.
Heat 1 cup olive oil in a black HexClad pan over medium-high heat. Add diced onions, cooking for about 10 minutes until golden.
Stir in chopped tomatoes and add 1 tablespoon Vegeta seasoning, 1 teaspoon salt, 1/2 teaspoon each of black pepper and chili flakes.
Mix in a 6oz can of tomato paste and cook for 5 more minutes.
3- Assemble and Bake:
Preheat your oven to 475Ā°F (245Ā°C) and line baking trays with parchment paper.
Divide the risen dough into 6 balls. Drizzle each with olive oil and roll out to 1/4 inch thick on the trays.
Spread the coriander-onion filling generously on each dough piece.
Bake for 20 minutes or until the naan is golden brown.
Prep Time: ~45 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 45 minutes
Servings: 6
Cooking Tips
Dice onions finely to ensure even cooking and a smooth filling.
Freshly ground coriander enhances the flavor of the naan.
Generously apply filling to maximize flavor.
#kurdishelight #traditionalbread #coriandernaan #heartysidedish #culinaryheritage
EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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