Nan Panir va Piazcheh (نان پنیر و پیازچه) — Persian Cheese & Chive Flatbread
Soft Persian flatbread filled with melted cheddar and fresh chives. This comforting bread is ideal for breakfast or tea time, echoing the classic pairing of cheese with herbs in Iranian home cooking.
Printable Recipe Card
Servings: 8 · Total: 125 min · Difficulty: medium
Ingredients (quick list)
- 360 g All-purpose flour (plus 20 g for dusting as needed)
- 7 g Salt (fine salt)
- 8 g Sugar (granulated)
- 7 g Active dry yeast (1 standard packet)
- 240 g Water (warm, 38–40°C / 100–104°F)
- 15 g Vegetable oil (plus 10 g for the bowl and brushing)
- 30 g Butter (melted, for brushing after baking)
- 200 g Cheddar cheese (coarsely grated)
- 40 g Chives (finely sliced (about 1 packed cup))
Steps (summary)
- Activate the yeast: in a medium bowl, whisk the warm water with the sugar until dissolved. Sprinkle in the active dry yeast, st…
- Make the dough: in a large bowl, whisk the flour and salt. Add the foamy yeast mixture and 15 g vegetable oil. Stir with a spoo…
- First rise: lightly oil a clean bowl with 10 g vegetable oil, place the dough inside, and turn to coat. Cover tightly and let r…
- Prepare filling and divide: mix the grated cheddar and sliced chives in a bowl. Punch down the dough, then divide into 8 equal…
- Fill and shape: on a lightly floured surface, roll one dough ball into a 12–14 cm (5–5.5 in) round. Place about 30 g cheese and…
- Cook the flatbreads: heat a heavy skillet or cast-iron pan over medium heat for 3 minutes. Cook one filled round 2–3 minutes pe…
+ 1 more steps in the full instructions section below.
Cultural Background
Cheese with fresh herbs is a common Iranian breakfast and tea-time pairing, often enjoyed with flatbread in home settings. This filled bread reflects that everyday tradition by baking the familiar flavors directly into a warm, shareable loaf.
Equipment
💡 Tips
- For best texture, keep the skillet at steady medium heat; too hot will scorch the outside before the cheese melts.
- If the dough springs back while rolling, rest it covered for 5 more minutes to relax.
- Wrap cooked flatbreads in a clean towel to trap steam and keep them soft.
- Grate the cheddar coarsely so it melts into pockets rather than disappearing into the dough.
⚠️ Common Mistakes
❌ Using water that is too hot for the yeast
💡 Why: High temperatures can weaken or kill yeast, leading to dense, poorly risen bread.
✅ Fix: Aim for 38–40°C / 100–104°F; if you do not have a thermometer, the water should feel very warm but not hot to the touch.
❌ Overfilling the dough rounds
💡 Why: Too much filling can tear the dough and leak cheese, which then burns on the pan.
✅ Fix: Stick to the suggested portion per bread and seal tightly; if a small tear appears, patch with a thin piece of dough and re-roll gently.
❌ Cooking on high heat
💡 Why: The outside browns before the inside cooks, leaving raw dough near the center and unmelted cheese.
✅ Fix: Use steady medium heat and extend cook time slightly; cover the pan for 30–45 seconds if you need extra help melting the cheese.
❌ Skipping the rest before rolling
💡 Why: Tight gluten makes the dough spring back, causing uneven thickness and tearing.
✅ Fix: Rest the divided dough balls covered for 10 minutes, and add an extra 5 minutes if needed.
🧊 How to Store
Cool completely, then store airtight at room temperature for 1 day or refrigerate up to 3 days. Reheat in a dry skillet over medium-low heat 1–2 minutes per side, or in a 180°C / 350°F oven for 6–8 minutes. Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Prepare the dough through the first rise, then refrigerate covered up to 18 hours. Let it sit at room temperature 45–60 minutes before dividing, filling, and cooking. You can also pre-mix the cheese and chives up to 24 hours ahead and refrigerate airtight.
🍽️ Pairs Well With
- Fresh herbs platter (mint
- basil
- radishes
- cucumbers)
- Black tea
- Tomatoes and walnuts
- Plain yogurt
Regional Variations
- Tehran-style home kitchensOften kept simple with a mild cheese and plenty of fresh herbs; the bread may be cooked on a flat griddle and served alongside a large herb platter and tea.
- Caspian-influenced northern IranSome households increase the herbs and use softer, saltier cheeses; the flatbreads may be made slightly thicker to stay very tender and are commonly brushed generously with butter.
Ingredients
- 360 gAll-purpose flour (plus 20 g for dusting as needed)
- 7 gSalt (fine salt)
- 8 gSugar (granulated)
- 7 gActive dry yeast (1 standard packet)
- 240 gWater (warm, 38–40°C / 100–104°F)
- 15 gVegetable oil (plus 10 g for the bowl and brushing)
- 30 gButter (melted, for brushing after baking)
- 200 gCheddar cheese (coarsely grated)
- 40 gChives (finely sliced (about 1 packed cup))
🔄 Substitutions
- Cheddar cheese→ Low-moisture mozzarella
- Chives→ Scallion greens (spring onion tops), thinly sliced
- Active dry yeast→ Instant yeast
Instructions
- 1
Activate the yeast: in a medium bowl, whisk the warm water with the sugar until dissolved. Sprinkle in the active dry yeast, stir once, and let stand 8–10 minutes until foamy. If it does not foam, replace the yeast to ensure a proper rise.
- 2
Make the dough: in a large bowl, whisk the flour and salt. Add the foamy yeast mixture and 15 g vegetable oil. Stir with a spoon until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–7 minutes with a mixer) until smooth and elastic.
- 3
First rise: lightly oil a clean bowl with 10 g vegetable oil, place the dough inside, and turn to coat. Cover tightly and let rise in a warm spot (24–27°C / 75–80°F) for 60–75 minutes, until doubled in size.
- 4
Prepare filling and divide: mix the grated cheddar and sliced chives in a bowl. Punch down the dough, then divide into 8 equal pieces (about 80–85 g each). Shape each piece into a tight ball, cover with a towel, and rest 10 minutes to relax the gluten.
- 5
Fill and shape: on a lightly floured surface, roll one dough ball into a 12–14 cm (5–5.5 in) round. Place about 30 g cheese and 5 g chives mixture in the center. Gather edges to seal, pinch closed, then flip seam-side down and gently roll to a 16–18 cm (6–7 in) round.
- 6
Cook the flatbreads: heat a heavy skillet or cast-iron pan over medium heat for 3 minutes. Cook one filled round 2–3 minutes per side, adjusting heat so it browns without burning. Repeat with remaining breads, keeping cooked ones wrapped in a towel to stay soft.
- 7
Finish and serve: immediately brush the hot flatbreads with melted butter for aroma and tenderness. Rest 5 minutes, then slice into wedges. Serve warm so the cheese stays melty and the chives remain bright and fragrant.
🪪 Recipe Passport
Cultural Background
Cheese with fresh herbs is a common Iranian breakfast and tea-time pairing, often enjoyed with flatbread in home settings. This filled bread reflects that everyday tradition by baking the familiar flavors directly into a warm, shareable loaf.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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