Prepare to delight your senses with this authentic Kurdish recipe featuring two exquisite flatbread varieties: Coriander and Onion Naan (Naana Gejneja) and Spinach and Cheese Pide. Both are wonderful dishes to serve alongside hot tea and freshly cut vegetables. Though a bit time-consuming, the result is a triumph of flavors well worth the effort.
Ingredients
For the Dough:
🥣 8 cups all-purpose flour
🍞 2 tablespoons yeast
🧂 1.5 tablespoons salt
🫒 3 to 4 tablespoons olive oil
💧 2 2/3 cups warm water
For the Coriander and Onion Filling:
🧅 4 onions, finely chopped
🌿 1/3 cup coriander, chopped
🐔 1 tablespoon chicken bouillon
🍅 1 6oz can tomato paste
🧂 1 teaspoon salt (plus pepper to taste)
🫒 1/3 cup oil
For the Spinach and Cheese Filling:
🌱 1 bag spinach, chopped
🧅 1 small onion, chopped
🐔 1/4 tablespoon chicken bouillon
🧂 Salt and pepper to taste
🫒 2 tablespoons oil
🧀 Mozzarella cheese (for topping)
Instructions
1- Prepare the Dough:
- In a large mixing bowl, combine flour, yeast, and salt. Stir in olive oil and warm water, mixing until a dough forms.
- Knead the dough for 5–7 minutes until smooth. Cover with a plastic wrap and a towel. Let it rest and rise for at least 30 minutes.
2- Coriander and Onion Filling:
- Heat 1/3 cup of oil in a pan over medium-high heat. Add the finely chopped onions and sauté for about 5 minutes until they are translucent.
- Stir in chicken bouillon, tomato paste, salt, and pepper. Mix well and cook for another 2–3 minutes. Remove from heat and let cool slightly. Add the chopped coriander.
3- Spinach and Cheese Filling:
- In a pan, heat 2 tablespoons of oil over medium heat. Add chopped onions and cook for 1 minute.
- Add the chopped spinach, stirring occasionally, until wilted. Season with chicken bouillon, salt, and pepper. Remove from heat.
4- Shape and Fill:
- Preheat the oven to 475°F (245°C).
- Divide the dough into 19–20 equal portions, rolling each into a 3-inch ball.
- For the Naan: Flatten each dough ball, spread a layer of coriander and onion mixture on top.
- For the Pide: Form a small circle, place spinach filling in the center, top with mozzarella, and fold sides over to form the classic pide shape.
- Place prepared naans and pides on a baking sheet lined with parchment paper.
5- Bake:
- Optional: Brush the top of each naan and pide with an egg wash for a golden finish.
- Bake in the preheated oven for 12 to 15 minutes or until bread is cooked and a golden brown top is achieved.
6- Finishing:
- If needed, use the oven's broiler for a minute to add additional color.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 19–20 servings
Equipment: Mixing bowl, rolling pin, baking sheet, parchment paper
Nutrition per Serving:
- Coriander Naan:
- Calories: 250
- Proteins: 6g
- Fats: 8g
- Carbohydrates: 38g
- Spinach Pide:
- Calories: 300
- Proteins: 8g
- Fats: 10g
- Carbohydrates: 42g
Cooking Tips:
- Adjust seasoning according to taste before using the filling.
- Use parchment paper for easy cleanup.
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