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:
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
Ingredients
- 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
Directions
- 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.
- 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!