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
This is an easy bread recipe that results in a soft, tender flatbread. My native Afghani friend says that this bread tastes better than the traditional bread she buys at the store. Enjoy!
Provided by ladyheather06
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 50.1 g, Cholesterol 23.3 mg, Fat 8.3 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 1.2 g, Sodium 375.3 mg, Sugar 1.8 g
NAAN-LIKE EASY FLATBREAD
Simple flatbread made without yeast.
Provided by lj
Categories Bread Quick Bread Recipes
Time 37m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
- Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
- Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
- Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 51.3 g, Cholesterol 4.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 245 mg, Sugar 3.5 g
SIMPLE NAAN / FLATBREAD (PLAIN)
Another Ready Steady Cook recipe as yet untried but stored here for safe keeping. This looks lovely and simple but a gread side dish for a plethora of recipes. 22.06.07 I made this for dinner tonight and it was really good. I love the simplicity of it - there's no yeast involved - no resting or leaving to rise. You really can bash them out in a few minutes while the rest of your dinner is cooking. My picky other half really enjoyed them because it's simple yet tasty recipe and made a change from our normal dinner carbs. The mixture definitely serves two (either one massive naan or two smaller ones) and was nice and easy to make. I've added a couple of adjustments from the original ingredients listing -- 1/2 tsp baking powder and melted butter to brush on at the end. To be honest, even with the addition of the baking powder they didn't really puff up as much as I might have liked, but they were still surprisingly light. When I made them I also popped about a teaspoon of garlic paste in which gave a really nice, subtle garlic flavour. Next time I will probably try some other additions as well - perhaps some herbs, lemon or chilli, or I might use a flavoured butter instead.
Provided by Wendy-Bob
Categories Breads
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-sized bowl, combine flour, baking powder, olive oil and enough water to bind (add it slowly to be sure, but you can always add a bit more flour if it's too sticky).
- Take half the mixture (a quarter if you'd prefer smaller naans) and roll into a ball.
- Dust a chopping board with flour and roll out flat into a naan shape (or the shape of your choosing!).
- Cook on a hot skillet / frying pan for 1-2 minutes on each side (I use a few squirts of 1 cal cooking spray and a frying pan).
- Once cooked brush naan with a little melted butter if desired.
- Repeat process with remaining naan mixture.
Nutrition Facts : Calories 401.5, Fat 7.7, SaturatedFat 1.1, Sodium 92.8, Carbohydrate 71.8, Fiber 2.5, Sugar 0.2, Protein 9.7
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.
NAAN (INDIAN FLATBREAD)
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.
Provided by Steven Raichlen
Categories project, side dish
Time 1h
Yield 8 pieces
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
- Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
- Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
- If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
- Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
- If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams
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- Preheat oven to 500 F/ 260 C. In my oven highest is only 215, so I had to bake at this temperature only.
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