Best Afghani Naan Flatbread Recipes
AFGHANI NAAN (FLATBREAD)
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
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)
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.
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Afghani Naan Flatbread Recipes: A Traditional Cuisine
Afghanistan, a landlocked country in South Asia, is famous for its rich cultural heritage and delicious cuisine. Among the many mouth-watering dishes that originate from Afghanistan, one of the most famous and widely loved is the Afghani naan flatbread.The Significance Of Naan Flatbread In Afghan Culture
Naan flatbread is a staple food item in the Afghan cuisine that is consumed with almost every meal. It is commonly served with kebab, curry, or soup and is a significant part of the traditional Afghan cuisine. The bread is known to have originated from the northern regions of Afghanistan and has varied regional variations.Ingredients Used In Making Afghani Naan Flatbread Recipe
There are slight variations in the Naan flatbread recipes across different regions in Afghanistan. However, the basic ingredients used for making naan flatbread are the same. Flour, yeast, salt, and water are the primary ingredients used for making the dough for the bread. In some recipes, milk and yogurt are added to make the dough softer and add flavor.Method Of Preparation
To prepare the dough, all the dry ingredients are mixed well and given time to rest. Water is then added gradually, and the dough is kneaded until it's soft and elastic. The dough is left to rise for a few hours before shaping it into balls. These balls are flattened into round discs and baked in a tandoor oven. The bread is cooked to perfection, with a crispy crust and a soft interior. The tandoor oven is a traditional clay oven used in Afghanistan and is heated by charcoal or wood.Variations Of Afghani Naan Flatbread Recipes
As previously mentioned, there are various regional variations of Afghan naan flatbread. Some of these variations include: Bolani - Bolani is a stuffed version of naan flatbread, where a filling of potatoes, onions, or pumpkins is added to the dough before baking. Chapli Kebab Naan - In this recipe, the naan flatbread is served with chapli kebab, which is ground beef or lamb mixed with spices and shaped into patties. Sheermaal - Sheermaal is a sweet version of naan flatbread that is served with tea or as a dessert.The Popularity Of Afghani Naan Flatbread Recipes Worldwide
Due to its unique taste and texture, Afghani naan flatbread has gained popularity worldwide. The bread pairs well with various cuisines and is a popular choice in many restaurants globally. The flatbread is also a favorite among vegans and vegetarians as it is free from animal products. In Conclusion, Afghani naan flatbread is a significant part of the Afghan cuisine and culture. With its unique taste and texture, it has gained popularity worldwide amongst food lovers. From its basic recipe to its regional variations, this flatbread is undoubtedly a must-try for anyone looking to explore the culinary delights that Afghanistan has to offer.
Afghani naan flatbread is one of the most popular dishes in Afghanistan. It is a staple food of the Afghans and is consumed on a daily basis. Naan is a bread that is baked in a clay oven known as a tandoor. The bread is leavened with yeast and is often filled with different types of filling including minced lamb, cheese, and spinach. In this article, we will provide you with valuable tips to make the perfect Afghani naan flatbread.