AFGHANI NAAN BREAD

Afghani Naan Bread image

This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Afghani naan is a little different from Indian naan. This version is sweeter, and is cooked on a grill or in a hot pan.

Provided by GiddyUpGo

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 teaspoons active dry yeast
1 cup warm water
1/4 cup sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
1/4 cup butter, melted

Steps:

Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

Nutrition Facts : Calories 694.5, Fat 14.7, SaturatedFat 8.2, Cholesterol 78.6, Sodium 1293.3, Carbohydrate 121.4, Fiber 4.4, Sugar 12.9, Protein 17.5