Kalāneh: Kurdish Scallion Bread with Brown Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
