Nan-e Soup (نان سوپ) — Persian Dill-Infused Soup Bread

• 420 gAll-purpose flour (plus extra for dusting)
• 7 gActive dry yeast (1 standard packet)
• 10 gGranulated sugar (to help activate yeast)
• 9 gFine sea salt (about 1 1/2 tsp)
• 6 gDried dill weed (about 2 tbsp, rubbed between fingers)
• 240 mlWhole milk (warmed to 38–40°C / 100–104°F)
• 30 gHoney (about 1 1/2 tbsp)
• 30 mlOlive oil (2 tbsp, plus extra for greasing)
• 30 mlWarm water (about 38–40°C / 100–104°F, only if needed to bring dough together)
• 50 gEgg (1 large, beaten)
• 15 mlMilk (1 tbsp, for egg wash)
• 12 gSesame seeds (about 1 tbsp; or use nigella seeds instead)
• 12 gNigella seeds (about 1 tbsp; optional alternative to sesame)

Instructions

1. 1

   Activate the yeast: In a bowl, whisk the warm milk (38–40°C / 100–104°F) with honey and sugar until dissolved. Sprinkle in the active dry yeast, stir once, then rest 8–10 minutes until foamy. If it does not foam, replace yeast and recheck milk temperature before continuing.

2. 2

   Mix the dough: In a large bowl, combine flour, salt, and dried dill (rubbed between your fingers to release aroma). Make a well and add the foamy yeast mixture and olive oil. Stir with a spoon until shaggy; if dry flour remains, add warm water 1 tbsp at a time (up to 30 ml total).

3. 3

   Knead to develop gluten: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and only slightly tacky. Aim for a soft dough that springs back when pressed. If sticky, dust with 5–10 g flour at a time; avoid adding too much or the breads will bake dense.

4. 4

   First rise: Lightly oil a bowl with 1 tsp olive oil, place dough inside, and turn to coat. Cover tightly and let rise 60–75 minutes at warm room temperature (24–27°C / 75–80°F) until doubled. For cooler kitchens, place near a warm oven or proofing box for consistent rise.

5. 5

   Divide and pre-shape: Line two baking sheets with parchment. Punch down dough gently to deflate, then divide into 8 equal pieces (about 90–95 g each). Shape each into a tight ball, cover with a towel, and rest 10 minutes. This relaxes gluten, making baton shaping easier and more even.

6. 6

   Shape baton breads: Working one piece at a time, flatten into a 12–14 cm rectangle. Roll tightly from the long edge into a log, pinching the seam closed. Roll under your palms to 18–22 cm long with tapered ends. Place on trays with 6–7 cm spacing. Cover and proof 25–35 minutes until puffy.

7. 7

   Heat oven and apply topping: Meanwhile, preheat oven to 220°C / 425°F (200°C / 400°F convection) for at least 15 minutes. Whisk egg with 1 tbsp milk. Brush each proofed baton lightly with egg wash, then sprinkle with sesame seeds or nigella seeds (or a mix). Score one shallow line lengthwise for controlled expansion.

8. 8

   Bake and finish: Bake 14–18 minutes, rotating trays at 10 minutes, until deep golden with a hollow sound when tapped. For a softer crust, brush hot breads with 1–2 tsp olive oil and cover loosely with a clean towel for 10 minutes. Cool 15 minutes before serving for best crumb.