Afghani Naan Recipe or bread recipe makes the important part of the Afghan meal.
It has its a unique taste and several cooking methods. The different types of bread in Afghanistan include, Naan e Uzbaki, Naan Dashi, Naan Paraki, Naan Tandori, Naani Roghani, and Naani Bazari. Here is one way of making your own homemade Afghani bread.
1 ½ lbs (5 ¼ cups) chapatti flour
1 ½ teaspoon salt
1 package quick rising yeast
4-5 teaspoons vegetable oil (optional)
2 cups warm water
Sia dona (nigella seeds), poppy seeds, sesame seeds (optional)
Sift the flour with the salt into a bowl. Add the yeast and mix to combine the dry ingredients for this Afghani naan recipe. Mix in the vegetable oil and rub in with the hands. Gradually add the warm water to the flour and yeast and mix with the hands until a smooth, round, soft dough is produced. Knead for another 7 to 10 minutes until the dough is elastic and smooth, essentially the same as ordinary bread dough. Then form into several medium balls, cover with a damp cloth and leave to rest in a moderately warm place for about an hour or until the dough has doubled in bulk.
Preheat the oven to 500 degree. Line a baking tray with aluminum foil and place in the oven to get hot.
When the dough has risen divide into four equal sized balls. Shape or roll out on a lightly floured surface idealy on a long wooden board into oval shapes to a thickness of about ½ inch. After shaping the naan, wet your hand and form deep grooves down the center of each. In Afghanistan the grooves are made with either fingers or thumb or a special cutter and this depends on whether the baker is a woman or a man. Sprinkle your homemade Naan lightly with the Sia Dona or Khash Khosh black seed or poppy sesame seeds if desired.
Remove the hot baking tray from the oven and place a the flattened bread dough onto it. Bake immediately for 8 to 10 minutes until the naan is golden brown. The bread should be fairly crisp and hard on the outside but make sure not over cook or burn it.
Repeat the process with the remaining balls of dough or you can add them all the once if there is enough place. When removed from the oven, the Bread should be wrapped in a clean tea towel or tin foil to prevent drying out. This recipe will make 4 Afghani Naans or breads.
This is one several different ways to cook the Afghan bread Naan