Are you looking for a recipe to make Naan-e Afghani, the delicious bread from Afghanistan?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Naan-e Afghani recipe and variations.
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Naan-e Afghani is a type of flatbread that originated in Afghanistan. It is known for its soft and fluffy texture, similar to naan bread. The bread is often topped with sesame or nigella seeds, which add a nutty flavor and a bit of crunch. Naan-e Afghani is traditionally baked in a tandoor, a clay oven that gives it a unique smoky taste. It is a popular accompaniment to many Afghan dishes and is often used to scoop up stews, curries, or kebabs. The recipe for Naan-e Afghani has been passed down through generations in Afghan households, and it is now enjoyed by people all over the world.
The estimated cost to make this recipe for Naan-e Afghani is relatively low. The main ingredients needed are all-purpose flour, yeast, yogurt, salt, sugar, and water. These ingredients are commonly found in most kitchens and can be purchased at an affordable price. Additionally, if desired, sesame or nigella seeds can be added as a topping, which may slightly increase the cost. Overall, the estimated cost to make this flatbread is minimal.
In terms of time, making Naan-e Afghani requires some preparation and waiting. The dough needs to be prepared and left to rise for about an hour. After that, the dough is divided into smaller portions and rolled out into flatbread shapes. The flatbreads are then baked in a tandoor or oven for a few minutes until they become soft and fluffy. In total, the estimated time to make this recipe, including preparation and baking, is around 1 hour and 30 minutes.
The main ingredients used in the recipe for Naan-e Afghani, a flatbread from Afghanistan, are all-purpose flour, yeast, salt, sugar, yogurt, and warm water. These ingredients are mixed together to form a dough, which is then kneaded until it becomes soft and elastic. The dough is left to rise for a couple of hours until it doubles in size.
The tools used in making Naan-e Afghani include a mixing bowl, a measuring cup, a rolling pin, and a tandoor oven. The mixing bowl is used to combine the flour, yeast, salt, sugar, yogurt, and warm water. The measuring cup is used to accurately measure the ingredients. The rolling pin is used to roll out the dough into flatbread shapes. Finally, the tandoor oven is used to bake the flatbread until it becomes fluffy and golden brown.
To prepare Naan-e Afghani, start by activating the yeast. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. In a large mixing bowl, combine flour, salt, and yogurt. Make a well in the center and pour in the yeast mixture. Mix everything together until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized portions and shape them into balls. Preheat the oven to its highest temperature or use a tandoor if available. Roll out each dough ball into a flat circle…(full recipe on the way)
To cook Naan-e Afghani, start by preheating the oven to 500°F (260°C) and placing a baking stone or baking sheet inside. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Make a well in the center and add 1 cup of warm water, 2 tablespoons of plain yogurt, and 2 tablespoons of vegetable oil. Mix the ingredients together until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for 1 hour. After the resting time, divide the dough into small balls and roll them out into oval shapes. Sprinkle sesame or nigella seeds on top if desired. Transfer the flatbreads onto the preheated baking stone or sheet and bake for about 5…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Rice flour: Derived from finely ground rice, this flour is light and delicate, resulting in a crispy and tender flatbread.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It lends a rich, earthy taste and a hearty texture to the flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this flour is packed with protein and imparts a slightly nutty flavor to the flatbread.
5. Spelt flour: An ancient grain, spelt flour has a mild, nutty taste and a lighter texture compared to whole wheat flour, making it a great alternative for a softer flatbread
1. Afghan flatbread
2. Afghan naan
3. Afghan sesame bread
4. Afghan tandoori bread
5. Afghan seed bread
6. Afghan fluffy bread
7. Afghan sesame naan
8. Afghan nigella bread
9. Afghan seed naan
10. Afghan tandoor bread
11. Afghan sesame flatbread
12. Afghan nigella flatbread
13. Afghan fluffy naan
14. Afghan seed flatbread
15. Afghan tandoori naan
16. Afghan sesame tandoor bread
17. Afghan nigella tandoori bread
18. Afghan fluffy tandoor bread
19. Afghan seed tandoor bread
20. Afghan sesame fluffy bread
1. Prepare the sourdough starter by combining flour and water and letting it ferment for several days until it becomes bubbly and active.
2. In a mixing bowl, combine the sourdough starter with flour, salt, and water to form a sticky dough.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rise in a warm place for several hours until it doubles in size.
5. Preheat the oven to a high temperature and place a baking stone or baking sheet inside.
6. Divide the dough into small portions and shape them into flat rounds.
7. Sprinkle sesame or nigella seeds on top of the flatbread.
8. Carefully transfer the flatbread onto the preheated baking stone or sheet.
9. Bake for about 5-7 minutes until the flatbread puffs up and turns golden brown.
10. Remove from the oven and serve warm. Enjoy your homemade sour…(full sourdough recipe on the way)
1. Start by substituting regular all-purpose flour with a gluten-free flour blend.
2. Make sure the flour blend is suitable for baking and has a similar texture to regular flour.
3. Mix the gluten-free flour blend with other dry ingredients like baking powder and salt.
4. Instead of using regular yogurt, opt for a dairy-free or lactose-free yogurt to make the dough.
5. Knead the dough until it becomes soft and elastic, just like the regular version.
6. Let the gluten-free dough rest for a while to allow it to rise and develop flavor.
7. Shape the dough into flatbread rounds, similar to naan, and sprinkle sesame or nigella seeds on top.
8. Instead of baking in a tandoor, use a preheated oven to bake the gluten-free flatbread until it turns golden brown.
9. Enjoy your gluten-free version of Naan-e Afghani, a delicious and fluffy flatbread from Afghanistan…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Naan-e Afghani at home above but I’ll be updating this page to include links to the best Naan-e Afghani recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
