Best Afghani Naan Flatbread Recipes

Afghani Naan (Flatbread) image

Provided by threeovens

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.

NONI AFGHANI (AFGHAN FLATBREAD/NAAN) image

Categories Bread Sauté

Yield 8-12 6-8

Number Of Ingredients 10

3 cups all-purpose flour, plus extra as needed
1/4 cup whole wheat flour
2 1/4 tsp instant yeast (1 package)
2 tsp sugar
1 1/2 tsp salt
1 cup water
1/4 cup plain yogurt, low-fat or whole milk
1 Tbsp olive oil, plus extra for bowl
2 Tbsp whole cumin seeds
4 Tbsp ghee or butter, melted

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.