Afghani Naan Flatbread
Experience the authentic taste of Central Asia with this homemade Afghani Naan Flatbread recipe – a tender, golden delight that beautifully complements hearty stews, flavorful curries, or your favorite mezze spreads. Crafted with simple pantry staples like all-purpose flour, active dry yeast, and a touch of sugar, this flatbread boasts a soft, pillowy interior and a perfectly crisp exterior. The dough’s dimples create the ideal texture for soaking up sauces, while optional sesame or nigella seeds provide an aromatic, nutty garnish. Baked at a high temperature for a quick golden finish and brushed with melted butter or ghee for added richness, this naan is a must-try for bread enthusiasts. Ready in under two hours, it’s a simple yet impressive addition to any meal. Enjoy it warm and fresh from your oven!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter or ghee (optional, for brushing)
- 2 tablespoons Sesame seeds (optional, for garnish)
- 1 tablespoon Nigella seeds (optional, for garnish)
Instructions
In a small bowl, mix the warm water, sugar, and active dry yeast. Let the mixture rest for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the yeast mixture and vegetable oil to the flour, stirring to form a sticky dough.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 60 minutes, or until it doubles in size.
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and let them rest for 10 minutes.
Preheat your oven to 500°F (260°C) and place a baking stone or an inverted baking sheet in the oven to heat up.
On a floured surface, roll each dough ball into an oval or round shape, about 1/4 inch thick. Use your fingers to make small dimples on the surface of the dough.
If adding sesame or nigella seeds, sprinkle them over the top and gently press them into the dough to adhere.
Place the flattened dough onto the preheated baking stone or inverted baking sheet in the oven. Bake for 8-10 minutes, or until the bread is golden brown and puffed up.
Remove the naan from the oven and brush with melted butter or ghee, if desired. Repeat with the remaining dough portions.
Serve warm with your favorite curries, stews, or dips!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
