Afghani Naan Recipe

Afghan Naan, also known as “Afghani Naan” or “Afghan flatbread,” is a popular type of bread in Afghanistan. In Pashto, Afghan Naan is called “Dudi.” It’s a simple yet delicious recipe. Afghani naan is a famous bread that is served with soups, stews, curries, and butter for extra flavor.

Here’s how you can make it:

Afghani Naan Recipe

Recipe by Surayya JabinCourse: Sides, Bread AccompanimentCuisine: AfghanDifficulty: Easy, Medium


Prep time


Baking time




Rising Time


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Nutritional Information (Approximate):

Calories per serving: 200 kcal
Total Fat: 2g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 585mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 1g
Protein: 7g


  • For the Dough:
  • 2 cups all-purpose (or white) flour

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 1 teaspoon active dry yeast

  • 1 cup warm water

  • For Topping (optional):
  • Nigella seeds (kalonji seeds)

  • Sesame seeds

  • Chopped cilantro or parsley


  • Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir well and let it sit for about 10-15 minutes until it becomes frothy. This indicates that the yeast is active.
  • Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Mix everything together until a dough forms.
  • Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can add a little more flour if the dough is too sticky, or a bit more warm water if it’s too dry.
  • Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
  • Preheat the Oven: Preheat your oven to the highest temperature it can go, typically around 500°F (260°C). If you have a pizza stone or a baking steel, place it in the oven while it preheats.
    Afghani naan photo 1.1 May 2024
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  • Shape the Naan: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small portions (usually golf ball-sized) and roll them into balls. Place the balls on a floured surface.
  • Roll Out the Naan: Take one dough ball and roll it out into an oval or round shape, about 1/4 inch thick. You can use a rolling pin for this. If desired, you can lightly brush the top of the naan with water and sprinkle some nigella seeds, sesame seeds, or chopped cilantro/parsley on top for extra flavor.
  • Bake the Naan: Carefully transfer the rolled-out naan to a hot baking stone or baking sheet in the preheated oven. Bake for about 2-4 minutes, or until the naan puffs up and becomes golden brown on top.
  • Serve the Naan: Remove the naan from the oven and brush it with a little melted butter or ghee if desired. Serve it hot with your favorite Afghan dishes or use it as a wrap for kebabs and other fillings.

Recipe Video

Enjoy your homemade Afghan Naan!

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