Learn to make Afghan Naan Bread Recipe|Naan-e-Afghani recipe with step by step video tutrial. These long and oval shaped flat-breads/naans are perfctly pillowy, soft and fluffy. They are traditionally made in wood fired ovens but they also taste awesome when they are baked in electric oven. The most distinguishing element of this bread is the addition of the nigella seeds, and the addition of butter makes them rich and delicious.
Happy Holidays: Yeah for Easter Holidays. Happy Easter to everyone! I am sure you all are having some good time and good food too! Holidays without good food are incomplete, right? So cheers to holidays and cheers to good food!
The fun week: This time we Indians are having a loooong festive time. First the festival of colors ‘Holi’ which is finally over yesterday, and now Easter celebration. Wow! Wouldn’t it be so much fun if we have festivals on all 365 days. Oh gosh! This thought of having festivals every day itself is pretty exciting. But unfortunately this wish cannot be fulfilled, and we will have to enjoy festivals only on certain days. But I think there is a strong reason about why everyday is not a festival.
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The reason: Well the logical thought behind the celebrations and festivals might be something like this; our ancestors must have realized the fact that if we have festivities on all days then it wouldn’t be beneficial for the mankind. And there are two reasons:
1. No enjoyment: We wouldn’t cherish festivals because they are not rare. And the phenomenon of having festivals everyday would be very boring for us. Thus, there will be no enjoyment.
2. Zero productivity: If we have holidays all year long, then when would we work? How would the mankind rise? No work = no development = no nothing = no life = no meaning 🙂
So I take my words back that I want to have festivals everyday. From now on I only want to enjoy the festivals only when they actually are! That’s the best choice, I guess. 🙂
Meet my new found love: Let’s say hello to this Good Friday, and meet my new favorite Afghan Naan Bread.
Don’t we all agree that homemade breads are the BEST. I personally, love homemade breads. My mom used to make fresh flatbreads everyday for dinner and lunch, and Naan is one of my favorites. Well, I think Naan is everyone’s favorite.
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My family loves Naan and I try making new versions of Naans to make them happy. No matter if I am 70 or 80 or 90, I will always be making them happy by cooking something they love.
Mantra of fulfilling life: But the quest is bigger here. Would I be alive till then? Who knows. The future sure is not in my hands, but how to live my life in present is all in my hands. Thus, I tend to live each and every moment of this precious life and enjoy my present as if there is no tomorrow. That is the mantra of a super-fulfilling life! 🙂
Inspiration: Let me tell you about this naan recipe I am sharing today, the Afghan Naan Bread. I have never been to Afghanistan, nor I have had this Naan before. But the moment I saw this Naan on pinterest I knew I will have to try this someday. I googled for Afghan naan and saw so many amazing recipes there.
Beautiful patterns: Then I saw this video about afghan naan bread here. I kinda liked the patterns they make with their fingers. And I also wanted to create some nice patterns, so instead of fingers I used an opener with the zigzag edge to create tines. And, woah! It worked awesomely. Plus, it’s so damn easy too. So I made this video because I know you guys can make it easily watching these video instructions.
Soft bread: Traditionally Afghan Naan breads are made in wood fired ovens but they also taste awesome when they are baked in electric oven. The most distinguishing element of this bread is the addition of the nigella. These seeds have a very distinctive flavor and smell. You can also play around with the thickness, leaving it thicker and fluffy like a pillow, or stretch it further and have more crispy bits, it’s up to you.
I highly recommend doubling the dough to make this for Easter Sunday and get ready to see so many wow expressions! 🙂 This Naan is great for parties, and kids love this too. Seriously, there is nothing better than a homemade Naan. It works much better. It’s stinking amazing! So here we go!
Brief Instructions: Start by activating the yeast. Combine the warm water with the sugar and yeast. Let it sit for 10 minutes until foamy.
Add the flour, salt and oil to a large bowl. Then pour the yeast mixture into the flour. Mix with a spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms. Cover the dough with a towel and let sit in a warm place for 1-2 hours.
After one hour, punch the dough down and divide into two equal balls. Make a liquid mixture using water and flour. Apply some flour mixture to your hands to flatten a ball into an oval.
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The dough should be about 8-10 inches long and about 1/4-inch thick. Draw tines. And bake for 10 minutes.
At this stage naan is ready, but I like to broil it for 2 minutes. I made both broiled and non-broiled versions of this bread. And I love them both. So feel free to choose your favorite version of this Afghan Naan Bread. That is an optional part. Apply butter and wrap them in a tea towel or cloth to keep them warm and soft.
Super easy: Done! Pretty easy, right? And so good too! Hope you enjoy the making and eating of this bread. 🙂
Afghan Naan Bread Recipe - Naan-e-Afghani (Video) (Step-by-step photo instructions)
Making Naan Dough:
- 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.
Baking Afghan Naan:
- 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.