Afghani Naan Bread Recipe - Food.com (2024)

FAQs

What is the difference between Afghani naan and naan? ›

Afghani naan is a little different from Indian naan. This version is sweeter, and is cooked on a grill or in a hot pan."

The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

Naan doesn't get bubbles – Pan not hot enough, dough not moist enough or improper leavening. Naan turns hard – Toasting for too long, not enough moisture in the dough, toasting on low heat or not kneading the dough enough.

Afghan Flat Bread

It is also called Noni Afghani, Nan-i-Afghan, Afghani Nan or Nan-e Barbari in Persian. Afghan flatbread is baked in a variety of sizes and shapes. Afghan flatbreads are usually made with either all whole wheat or all white flour.

As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food. Naan does have other benefits, including a higher protein content which will keep you fuller for longer and curb cravings.

Opt for whole wheat naan if you're looking to maximize your health benefits, and try to serve it alongside other nutritious foods.

Place into a greased bowl and cover with a damp towel, leave to rise for 1-1.5 hours or until doubled in size (or refrigerate overnight for best results – see blog post for information on cold rising) Once risen, turn out onto a floured surface and gently press down into a circle.

2% milk works well, but I do not recommend using fat-free or skim milk. Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

Damp Cloth: For larger breads like baguettes or naan, you can wrap them in a lightly dampened cloth or kitchen towel before placing them in the oven. The damp cloth will create steam during the reheating process, ensuring the bread stays soft and moist.

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Why do you sprinkle water on naan bread? ›

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

Set the bowl of dough in the microwave and shut the door.

Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.

Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.

Naan or naan bread is a type of bread that comes in a large, round, flat piece and is usually eaten with Indian food.

Kabuli Pulao

This Northern Afghan dish has become such a staple that it is often referred to as the national dish of Afghanistan. A long-grained or basmati rice dish cooked in a broth sauce which can be made with meats or just veggie.

Among the varieties of filled naan are: keema naan, which contains spiced lamb; Peshawari naan, which is sweet, being filled with combinations of coconut, raisins, sultanas, and nuts; Kashmiri naan, which uses candied cherries, golden raisins, almonds, cumin, and fenugreek; aloo naan, which contains spiced mashed ...

Roghni Naan is softer, thicker, and richer than plain naan, has a beautiful golden shine on it, and is covered with sesame seeds which add more texture and flavor to it.

Different varieties of Indian bread and pancake include chapati, phulka, puri, roti, bajra rotla, thepla, paratha, naan, kulcha, bhatoora, appam, dosa, luchi, puran poli, pathiri, and parotta. Some of these, like paratha and roti, have many varieties.

Taftaan is cooked and baked in a tandoor, in the same way as sheermal and naan bread. The final taftaan is flakier and lighter than a regular naan, and often made on special occasions too. Taftan is more commonly used as an accompaniment for savory dishes and spicy curries.