Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe

Introduction

Kalāneh is a traditional Kurdish scallion bread that combines a soft, tender dough with the bright flavor of fresh scallions and a rich brown butter finish. This simple yet flavorful flatbread is perfect as a snack or accompaniment to meals.

Ingredients

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

Instructions

1. Step 1: In a bowl, combine the flour and salt. Make a well in the center and add the oil along with half of the water. Mix until a very soft dough forms, adding more water as needed until the dough no longer sticks to your hands. Knead the dough on a lightly floured surface for about 10 minutes until soft and pliable. Shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
2. Step 2: Melt the butter in a small saucepan over low heat. Cook until it begins to brown and develop a nutty aroma. Remove from heat and set aside.
3. Step 3: Lightly flour your work surface. Divide the dough into walnut-sized pieces and roll each piece into a paper-thin circle. Place scallions on half of each circle, leaving about a 1/2 inch (1 cm) border. Fold the dough over the filling to form a semicircle, then pinch or crimp the edges to seal. Place the prepared breads on a clean, floured dish towel and cover with another towel while you prepare the rest.
4. Step 4: Heat a heavy frying pan over low heat until a drop of water sizzles on contact. Cook a couple of the flatbreads at a time, turning once, until both sides are dotted with brown spots. Transfer the cooked breads to a baking tray and keep warm in a low oven while finishing the rest.
5. Step 5: Reheat the browned butter and brush it generously on both sides of each kalāneh. Serve immediately for the best flavor and texture.

Tips & Variations

• Use room temperature water to help the dough come together smoothly and avoid a tough texture.
• For a richer taste, try substituting some of the all-purpose flour with whole wheat flour.
• If you prefer a milder onion flavor, blanch the scallions briefly before placing them in the dough.
• Serve kalāneh with yogurt or a fresh herb dip to complement the buttery scallion flavor.

Storage

Store leftover kalāneh in an airtight container at room temperature for up to 2 days. To reheat, warm them gently in a dry skillet or oven before brushing again with brown butter for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped tightly for up to 24 hours. Bring it to room temperature before rolling out and filling.

What if I don’t have scallions?

You can substitute scallions with finely chopped green onions or mild spring onions. They provide a similar fresh onion flavor suitable for this bread.

Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe

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Kalāneh is a traditional Kurdish scallion bread featuring thin, delicate flatbreads filled with fresh scallions and finished with fragrant brown butter. This soft and flavorful bread is cooked on the stovetop and kept warm in the oven, making it an ideal savory snack or side dish that highlights the aromatic richness of browned butter paired with the sharp freshness of scallions.

• Author: Victoria
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 8–10 flatbreads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Kurdish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Finishing

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

Instructions

1. Prepare the dough: In a bowl, combine the flour and salt thoroughly. Create a well in the center and add the oil along with half of the water. Mix until you form a very soft dough, gradually adding more water only until the dough stops sticking to your hands. Transfer to a lightly floured surface and knead for 10 minutes until the dough becomes soft and pliable. Shape it into a ball, cover with a clean dish towel, and let it rest for 30 minutes.
2. Make brown butter: In a small saucepan, melt the salted butter over low heat. Cook it gently, stirring occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and set aside to cool slightly.
3. Shape and fill the dough: Lightly flour your work surface. Divide the dough into walnut-sized pieces. Roll each piece into a paper-thin circle. Place scallions on one half of the circle, leaving a rim about 1/2 inch (1 cm) around the edge. Fold the dough over the scallions to form a semicircle, then pinch or crimp the edges tightly to seal. Place the prepared breads on a flour-dusted clean dish towel and cover with another towel while you prepare the rest.
4. Cook the flatbreads: Heat a heavy frying pan over low heat until a drop of water sizzles on contact. Place a couple of the flatbreads onto the pan and cook until the underside shows brown spots. Flip and cook the other side similarly. Remove cooked breads and place them on a baking tray in a low oven to keep warm while cooking the remaining flatbreads.
5. Brush with brown butter and serve: Reheat the browned butter gently. Brush the cooked kalāneh generously on both sides with the warm brown butter. Serve immediately for the best flavor and texture.

Notes

• Be careful not to add too much water when kneading the dough to keep it soft but manageable.
• Brown butter is key to the authentic flavor—monitor it closely so it doesn’t burn.
• Keeping cooked breads warm in a low oven prevents them from drying out before serving.
• This bread is best served fresh but can be reheated gently on a skillet.
• Use salted butter for both flavor and to balance the scallions’ sharpness.

Keywords: Kalāneh, Kurdish bread, scallion bread, flatbread, brown butter bread, savory bread, traditional Kurdish recipe