Kurdish Flatbread (Nan-i-Lawa)

Nan-i-Lawa is a traditional Kurdish flatbread that is simple to make and pairs well with a variety of dishes. This recipe yields delicious, soft flatbreads that are perfect for dipping or wrapping around your favorite fillings.

Kurdish Flatbread (Nan-i-Lawa)

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup warm water

Instructions

  1. In a large mixing bowl, combine the flour and salt.
  2. Add the warm water gradually, mixing until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
  4. Divide the dough into 6 equal portions and shape each into a ball.
  5. Flatten each ball into a 6-inch circle using a rolling pin.
  6. Heat a non-stick skillet over medium heat.
  7. Cook each flatbread for 2-3 minutes on each side, until golden brown spots appear.
  8. Keep the cooked flatbreads warm in a clean kitchen towel while cooking the remaining ones.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
5g
Fat
2g

Supplies

Mixing bowl Rolling pin Skillet

Tools

Knife Cutting board

Serving suggestions

Serve the Nan-i-Lawa with hummus, baba ganoush, or your favorite dips and spreads.

Tips & tricks

For a variation, sprinkle the flatbreads with sesame seeds or nigella seeds before cooking for added flavor.

Cost

$2