Best 2 Afghani Naan Flatbread Recipes

Embark on a culinary adventure to Afghanistan with our delectable Afghani Naan Flatbread recipes! These flatbreads, a staple in Afghan cuisine, are renowned for their soft and chewy texture, slightly crispy exterior, and tantalizing aroma. Prepared using a simple dough of flour, water, yogurt, and a touch of yeast, Afghani naan is traditionally cooked in a tandoor oven, imparting a smoky flavor that enhances its rustic charm.

This collection offers a variety of recipes to cater to diverse preferences and dietary needs. Whether you're a seasoned baker or a novice cook, our step-by-step instructions and detailed ingredient lists ensure a successful baking experience. From the classic Afghani naan to variations like the flavorful Garlic Naan, aromatic Herb Naan, and wholesome Whole Wheat Naan, each recipe promises a unique taste sensation.

Indulge in the delightful combination of crispy edges and soft, chewy interiors with our Plain Afghani Naan recipe. Add a burst of garlicky goodness with the Garlic Naan, where minced garlic and cilantro elevate the bread to new heights of flavor. Experience the vibrant aroma of fresh herbs with our Herb Naan, where a blend of parsley, cilantro, and mint creates a delightful symphony of flavors. For those seeking a healthier option, our Whole Wheat Naan offers a nutritious twist without compromising on taste.

These versatile flatbreads are perfect accompaniments to curries, stews, or simply enjoyed on their own with a drizzle of olive oil and a sprinkle of salt. Whether you're hosting a dinner party or preparing a cozy family meal, our Afghani Naan recipes guarantee to impress and satisfy. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to the heart of Afghanistan, one bite at a time!

Let's cook with our recipes!

AFGHANI NAAN (FLATBREAD)

Afghani Naan (Flatbread) image

Naan is an Indian flatbread which is popular all throughout Central and South Asia, as well as parts of Africa. This is a version that is particular to Afghanistan.

Provided by threeovens

Categories Yeast Breads

Time 1h10m

Yield 4 flatbreads, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs whole wheat flour (5 1/4 cups)
1 1/2 teaspoons salt
1 (1/4 ounce) package quick-rising yeast
4 -5 teaspoons vegetable oil (optional)
2 cups warm water
poppy seeds (optional) or sesame seeds (optional)

Steps:

Sift the flour with the salt into a large bowl; stir in the yeast.
Add the vegetable oil, if using, and rub it in wih your hands.
Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
Knead for 7 to 10 minutes until dough is elastic and smooth.
Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
Once the dough has risen, divided into about 4 equal portions; on a lightly floured surface, shape or roll the dough out into an oval 1/2 inch thick.
Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
Remove the hot tray from the oven and place a prepared dough on it and bake until golden brown, 8 to 10 minutes (the bread should be fairly crisp on the outside) being careful not to over cook or burn it.
Repeat with remaining dough.
Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.

NONI AFGHANI (AFGHAN FLATBREAD/NAAN)

NONI AFGHANI (AFGHAN FLATBREAD/NAAN) image

Categories Bread Sauté

Yield 8-12 6-8

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour, plus extra as needed
1/4 cup whole wheat flour
2 1/4 tsp instant yeast (1 package)
2 tsp sugar
1 1/2 tsp salt
1 cup water
1/4 cup plain yogurt, low-fat or whole milk
1 Tbsp olive oil, plus extra for bowl
2 Tbsp whole cumin seeds
4 Tbsp ghee or butter, melted

Steps:

1. In a large mixer with paddle attachment, combine flours, yeast, sugar, salt, water, yogurt, and olive oil. 2. Switch to dough hook. Mix for about 10 minutes, or until the dough comes away from the sides of the bowl. The dough will be moist but not overly sticky. Add extra flour a little at a time, if necessary. 2. Shape dough into a ball and transfer to a clean, oiled bowl. Cover and place in a warm spot until the dough has doubled in size, about 1 hour. 3. Divide in 8-12 portions and roll into balls. Cover and let rest for 15 minutes. 4. Press each ball flat. Sprinkle each side with cumin seeds. With a rolling pin, roll into 1/3″ thick oblong discs. 5. Heat a large, heavy bottomed skillet or cast-iron pan over medium heat. Add ghee (or butter). Add one or two discs to skillet at a time. Do not crowd. 6. Cook about 1 minute on first side. Flip and cook until the second side is brown and aromatic. This will take about 2-4 minutes. 7. Place Noni in a cloth lined basket. The bread will retain heat without getting soggy. Serve immediately.

Tips:

Using warm milk will help the yeast activate faster and make the dough rise better.
If you don't have a stand mixer, you can knead the dough by hand for about 10 minutes, until it is smooth and elastic.
If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is no longer sticky.
Let the dough rise in a warm place for about an hour, or until it has doubled in size.
Preheat the oven to the highest temperature possible before baking the naan.
Use a pizza stone or baking sheet to bake the naan. This will help the naan cook evenly.
Brush the naan with melted butter or ghee before serving.

Conclusion:

Afghani naan is a delicious and versatile flatbread that can be enjoyed with a variety of dishes. It is easy to make and can be customized to your own taste. Whether you like it plain or topped with your favorite ingredients, Afghani naan is sure to be a hit.