Afghani Naan Bread Recipes

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AFGHAN NAAN BREAD WITH YOGURT



Afghan Naan Bread with Yogurt image

Wonderfully soft Afghan Naan Bread, a homemade naan bread recipe perfect for any stew or curry.

Provided by Adina

Categories     Bread

Time 50m

Number Of Ingredients 10

400 g all-purpose flour (14 oz/ 3 1/3 cups )
30 g whole wheat flour (1 oz/ 1/4 cup )
2 ¼ teaspoons instant yeast (Note 2)
2 teaspoons maple syrup
1 ½ teaspoon fine sea salt
230 ml lukewarm water (7.8 fl.oz/ 1 cup )
60 g yogurt (2.1 oz/ scant ¼ cup )
1 tablespoons oil
Nigella seeds
3-4 tablespoons ghee or butter (as needed)

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.

Nutrition Facts : ServingSize 1 naan bread, Calories 219 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 360 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g

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



Afghan Naan Bread Recipe - Naan-e-Afghani (Video) image

Learn to make Afghan Naan bread recipe with a video tutorial. This oval shaped wonderfully soft homemade naan bread is perfect for any kind of curry or stew.

Provided by Anupama

Categories     Side

Time 25m

Yield 2

Number Of Ingredients 10

For Afghan Naan:
3 cups Bread flour + 1 tablespoon
1 teaspoon Salt
1 packed (7 grams) Quick rising yeast
1 teaspoon Sugar
2 tablespoons cooking Oil
1 cup Warm water, plus more as needed for needing dough
1 teaspoon Nigella seeds for topping (kalonji) (optional)
Butter for brushing naan (optional)
NOTE: Some ingredients can be replaced with their vegan counterparts.

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.

Nutrition Facts : Calories 365 calories, ServingSize 1 serving

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

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.

NAAN



Naan image

If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.

Provided by Aarti Sequeira

Time 3h30m

Yield 6 loaves

Number Of Ingredients 11

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
1 teaspoon fennel seeds, optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

Steps:

  • In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
  • Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  • Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
  • When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  • Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
  • Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  • Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
  • After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  • Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

NONI AFGHANI



Noni Afghani image

This is an easy bread recipe that results in a soft, tender flatbread. My native Afghani friend says that this bread tastes better than the traditional bread she buys at the store. Enjoy!

Provided by ladyheather06

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 2h10m

Yield 8

Number Of Ingredients 9

1 ½ cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 ¼ teaspoons salt, or to taste
¼ cup corn oil
1 egg
1 tablespoon water
1 tablespoon caraway seed

Steps:

  • In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  • Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  • On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  • Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 50.1 g, Cholesterol 23.3 mg, Fat 8.3 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 1.2 g, Sodium 375.3 mg, Sugar 1.8 g

NAAN BREAD



Naan Bread image

A yeast-raised Indian flat bread with a delicious chewy texture.

Provided by deanna

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 5h5m

Yield 6

Number Of Ingredients 10

2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
¼ cup warm milk
¼ cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon nigella seeds (kalonji)

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.)

Nutrition Facts : Calories 313.7 calories, Carbohydrate 50 g, Cholesterol 22.5 mg, Fat 8.9 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 5.3 g, Sodium 493.9 mg, Sugar 1.7 g

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