Afghan Naan Bread With Yogurt Recipes

AFGHAN NAAN BREAD RECIPE - NAAN-E-AFGHANI (VIDEO)

Steps:

• Mix 1 cup of warm water, yeast, and sugar and let it sit for 10 minutes or until it is foamy.
• Combine flour, salt, and oil in large a mixing bowl, and mix well.
• Pour the yeast mixture into the bowl and begin mixing using a wooden spatula.
• When the dough is about to come together, use your hands to knead well for 5 minutes.
• Cover the bowl with a towel or plastic wrap and let it sit in a warm place 1-2 hours.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Preheat the oven at 200°c/400°F. Punch down the dough.
• Divide it into 2 equal parts.
• Combine 1 tablespoon flour + 5 tablespoons water and mix well to make a liquid lump-free mixture.
• Apply some flour mixture to your hands to flatten a ball into an oval.
• The oval should be about 10-12 inches long and about 1/4-inch thick.
• Draw tines with an opener or fork to make the desired pattern.
• Sprinkle nigella seeds, and bake Afghan naan for 8-10 minutes or until brown.
• At this stage naan is ready, but I like to broil it for 2 minutes. (I have made both broiled and non-broiled versions of this bread. And I love them both.)
• Apply butter and wrap them in a tea towel or cloth to keep them warm and soft.
• Enjoy with your favorite curry.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

AFGHAN NAAN BREAD WITH YOGURT

Steps:

• Mix the flours, yeast, syrup, salt, water, yogurt, and oil in a food processor, fitted with a dough blade or a mixer fitted with a bread hook.
• Knead for about 5 minutes (more or less depending on the machine you are using) or until the dough comes away from the sides of the bowl. If you do that by hand, you will have to knead a bit longer.The dough should be soft but not too sticky; if it is too sticky, add a bit more flour a little at a time.
• Let rise: Form a ball, place in an oiled bowl, cover with a kitchen towel and let rise in a warm place. Leave for about 1 hour until doubled in size.
• Divide the dough into 10 portions, form small balls, cover and let stand for another 15 minutes.
• Roll the balls into discs using a small rolling pin, and shape the dough to form the typical elongated naan bread. The naan breads should be rolled about about 5 mm/ 0.2 inches thick, about 12-14 cm / 5-5.5 inches long and about 8-9 cm/ 3-3.5 inches wide.
• Fry bread: Melt a little bit of the butter or ghee in a large non-stick skillet, add 2 or 3 of the dough pieces and fry for 1 minute.
• Flip and cook the second side for about 4 minutes until the underside has brown spots.
• Repeat: Melt another small piece of butter and repeat with the rest of the dough.
• Brush: Place the naan bread on a cloth and brush with a little more butter or ghee. Keep covered in cloth until ready to serve.

NAAN BREAD

Steps:

• Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
• Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
• Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
• Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
• Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
• Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

AFGHANI NAAN (FLATBREAD)

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.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.