Afghani Naan Flatbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NONI AFGHANI



Noni Afghani image

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

1 ½ cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 ¼ teaspoons salt, or to taste
¼ cup corn oil
1 egg
1 tablespoon water
1 tablespoon caraway seed

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

AFGHAN NAAN BREAD RECIPE - NAAN-E-AFGHANI (VIDEO)



Afghan Naan Bread Recipe - Naan-e-Afghani (Video) image

Learn to make Afghan Naan bread recipe with a video tutorial. This oval shaped wonderfully soft homemade naan bread is perfect for any kind of curry or stew.

Provided by Anupama

Categories     Side

Time 25m

Yield 2

Number Of Ingredients 10

For Afghan Naan:
3 cups Bread flour + 1 tablespoon
1 teaspoon Salt
1 packed (7 grams) Quick rising yeast
1 teaspoon Sugar
2 tablespoons cooking Oil
1 cup Warm water, plus more as needed for needing dough
1 teaspoon Nigella seeds for topping (kalonji) (optional)
Butter for brushing naan (optional)
NOTE: Some ingredients can be replaced with their vegan counterparts.

Steps:

  • Mix 1 cup of warm water, yeast, and sugar and let it sit for 10 minutes or until it is foamy.
  • Combine flour, salt, and oil in large a mixing bowl, and mix well.
  • Pour the yeast mixture into the bowl and begin mixing using a wooden spatula.
  • When the dough is about to come together, use your hands to knead well for 5 minutes.
  • Cover the bowl with a towel or plastic wrap and let it sit in a warm place 1-2 hours.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Preheat the oven at 200°c/400°F. Punch down the dough.
  • Divide it into 2 equal parts.
  • Combine 1 tablespoon flour + 5 tablespoons water and mix well to make a liquid lump-free mixture.
  • Apply some flour mixture to your hands to flatten a ball into an oval.
  • The oval should be about 10-12 inches long and about 1/4-inch thick.
  • Draw tines with an opener or fork to make the desired pattern.
  • Sprinkle nigella seeds, and bake Afghan naan for 8-10 minutes or until brown.
  • At this stage naan is ready, but I like to broil it for 2 minutes. (I have made both broiled and non-broiled versions of this bread. And I love them both.)
  • Apply butter and wrap them in a tea towel or cloth to keep them warm and soft.
  • Enjoy with your favorite curry.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • ENJOY THIS RECIPE.

Nutrition Facts : Calories 365 calories, ServingSize 1 serving

BOLANI KADOO (AFGHAN PUMPKIN STUFFED FLATBREAD)



Bolani Kadoo (Afghan Pumpkin Stuffed Flatbread) image

A recipe for Bolani Kadoo (Afghan Pumpkin Stuffed Flatbread) from the cookbook, Parwana. These hand-rolled flatbreads are filled with pumpkin, folded into a semicircle, and pan-fried until golden.

Provided by Tara

Categories     Bread

Time 1h33m

Number Of Ingredients 10

3 3/4 cups (1 pound 1 ounces, 485 grams) all-purpose flour
1 1/2 teaspoons instant yeast
1 1/2 cups (375 milliliters) lukewarm water
1 tablespoon sunflower oil (plus extra for frying)
Salt
14 ounces (400 grams) winter squash (such as kabocha or acorn, seeded, peeled and cut into 1/2 inch (1 centimeter) cubes)
1/2 cup (125 milliliters) warm water
1 clove garlic (crushed)
1 teaspoon coriander seeds (crushed in a spice grinder or mortar and pestle)
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, stir the flour, yeast, and 2 teaspoons salt to combine. Create a well in the center and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil.
  • While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour to achieve the right consistency.
  • Shape the dough into a ball, place in an oiled bowl, cover with a tea towel, and set aside to rest for about 30 minutes, or until doubled in size.
  • Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands.
  • Place them on a tray lined with parchment paper with 2 inches (5 centimeters) between them, cover with a tea towel, and set aside to rest for another 10 minutes, or until doubled in size.
  • Place the squash and water in a small saucepan and cook over low heat for 15 minutes, or until the squash is soft and the water has been completely absorbed.
  • Mash the squash in a bowl with the garlic, coriander, 1 teaspoon freshly ground black pepper, and 1 1/2 teaspoon salt, and mix the ingredients together well. Set aside until you are ready to fill the bolani.
  • On a lightly floured surface, roll out one ball of dough into a circle 4-4 1/2 inches (10-12 centimeters) in diameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the center outwards is generally a good technique to achieve the right shape.
  • Once rolled, place 4 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1/2 inch (1 centimeter) border. Fold the other half over the filling to form a semicircle and press the edges together to seal. Repeat with the remaining dough and filling.
  • Add enough oil to cover the base of a tawah, griddle, or heavy-based frying pan, and heat over high heat. In batches, lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp.
  • Transfer to a board lined with paper towels to soak up any extra oil, then serve immediately with chutney and/or yogurt for dipping.

AFGHAN NAAN BREAD WITH YOGURT



Afghan Naan Bread with Yogurt image

Wonderfully soft Afghan Naan Bread, a homemade naan bread recipe perfect for any stew or curry.

Provided by Adina

Categories     Bread

Time 50m

Number Of Ingredients 10

400 g all-purpose flour (14 oz/ 3 1/3 cups )
30 g whole wheat flour (1 oz/ 1/4 cup )
2 ¼ teaspoons instant yeast (Note 2)
2 teaspoons maple syrup
1 ½ teaspoon fine sea salt
230 ml lukewarm water (7.8 fl.oz/ 1 cup )
60 g yogurt (2.1 oz/ scant ¼ cup )
1 tablespoons oil
Nigella seeds
3-4 tablespoons ghee or butter (as needed)

Steps:

  • Mix the flours, yeast, syrup, salt, water, yogurt, and oil in a food processor, fitted with a dough blade or a mixer fitted with a bread hook.
  • Knead for about 5 minutes (more or less depending on the machine you are using) or until the dough comes away from the sides of the bowl. If you do that by hand, you will have to knead a bit longer.The dough should be soft but not too sticky; if it is too sticky, add a bit more flour a little at a time.
  • Let rise: Form a ball, place in an oiled bowl, cover with a kitchen towel and let rise in a warm place. Leave for about 1 hour until doubled in size.
  • Divide the dough into 10 portions, form small balls, cover and let stand for another 15 minutes.
  • Roll the balls into discs using a small rolling pin, and shape the dough to form the typical elongated naan bread. The naan breads should be rolled about about 5 mm/ 0.2 inches thick, about 12-14 cm / 5-5.5 inches long and about 8-9 cm/ 3-3.5 inches wide.
  • Fry bread: Melt a little bit of the butter or ghee in a large non-stick skillet, add 2 or 3 of the dough pieces and fry for 1 minute.
  • Flip and cook the second side for about 4 minutes until the underside has brown spots.
  • Repeat: Melt another small piece of butter and repeat with the rest of the dough.
  • Brush: Place the naan bread on a cloth and brush with a little more butter or ghee. Keep covered in cloth until ready to serve.

Nutrition Facts : ServingSize 1 naan bread, Calories 219 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 360 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g

NONI-AFGHANI



Noni-Afghani image

Noni-Afghani is thin, long and oval shaped flatbread made with All Purpose Flour or Whole Wheat Flour, topped with poppy seeds, sessame seeds, nigells seeds or a combination of this.

Provided by Renu Agrawal-Dongre

Categories     Main Course

Time 2h5m

Number Of Ingredients 8

4 cups Whole Wheat Flour (( One can use All Purpose Flour/Maida/Plain Flour))
1 cups Luke warm water
1 1 Pack of Active Dry yeast (7 gms)
1 tbsp Sugar
1 tbsp Salt (or to taste)
¼ cup Vegetable/Olive/Corn Oil
2 tbsp Milk
1 tbsp Onion Seeds

Steps:

  • Mix ½ cup of luke warm water, yeast and sugar and let it sit for 10 minutes.
  • After 10 minutes the yeast should bloom. The mixture should appear frothy. If not discard the yeast and start again.
  • Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Mix everything and add small amount of water. Knead the dough until you have a soft dough.
  • Knead well for 5 minutes. Put a thin layer or oil all over and let it rise for 1-1/2 hours or until double in size.
  • Once the dough has doubled in size, divide the dough into equal size parts. (Lemon size balls)
  • Roll each ball into an oval or cylindrical shape 6 to 7 inches long and ½ inch thick as per your liking.
  • One can draw lines with a fork. I just pierced mine with a knife, so that it does not puff up while baking.
  • Let it sit fir 10-15 minutes, so that it puff's up a bit. In the meantime pre heat the oven to 200 Deg C.
  • Just before baking, brush the top with milk. One can use egg too. Sprinkle the seeds and lightly tap it so that the seeds stick to it.
  • Bake for 8-10 minutes until golden brown. One can grill on a pan too.
  • Once done apply butter and serve with a gravy of your choice.

AFGHANI NAAN (FLATBREAD)



Afghani Naan (Flatbread) image

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

1 1/2 lbs whole wheat flour (5 1/4 cups)
1 1/2 teaspoons salt
1 (1/4 ounce) package quick-rising yeast
4 -5 teaspoons vegetable oil (optional)
2 cups warm water
poppy seeds (optional) or sesame seeds (optional)

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 (AFGHAN FLATBREAD/NAAN)



NONI AFGHANI (AFGHAN FLATBREAD/NAAN) image

Categories     Bread     Sauté

Yield 8-12 6-8

Number Of Ingredients 10

3 cups all-purpose flour, plus extra as needed
1/4 cup whole wheat flour
2 1/4 tsp instant yeast (1 package)
2 tsp sugar
1 1/2 tsp salt
1 cup water
1/4 cup plain yogurt, low-fat or whole milk
1 Tbsp olive oil, plus extra for bowl
2 Tbsp whole cumin seeds
4 Tbsp ghee or butter, melted

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.

More about "afghani naan flatbread recipes"

HOMEMADE AFGHAN FLAT BREAD - NAN — HOME | …
homemade-afghan-flat-bread-nan-home image
2010-04-28 Afghan Flat Bread Nan. 5 cups bread flour. 2 tsp. Kosher salt. 1 packet quick rising yeast. 5 tsp. vegetable oil. 2 cups warm water. 1 tsp Nigella seeds …
From afghancultureunveiled.com
Estimated Reading Time 5 mins


AFGHAN NAAN WITH NIGELLA SEEDS - SAVEUR: AUTHENTIC …
afghan-naan-with-nigella-seeds-saveur-authentic image
2019-04-10 In a large bowl, add 2½ cups lukewarm (85–90°F) water. Sprinkle the yeast over the top, then add the whole wheat flour and stir with a wooden spoon until fully incorporated. Cover with plastic ...
From saveur.com


10 BEST NAAN FLATBREAD PIZZA RECIPES | YUMMLY
10-best-naan-flatbread-pizza-recipes-yummly image
2021-10-30 Flatbread Pizza The Cozy Apron. salt, flat leaf parsley, black pepper, garlic, olive oil, sun dried tomatoes and 11 more.
From yummly.com


AFGHAN SCRAMBLED EGGS WITH AFGHAN NAAN (KHAGINA WITH NONI ...
2020-04-07 Afghan Naan is a pretty typical, yeasted flatbread. Traditionally, local Afghan bakers use huge, wood-fired tandoor ovens to bake the bread. This homemade version might not have that …
From wildthistlekitchen.com
Reviews 2
Category Breakfast
Cuisine Afghan
Total Time 47 mins
  • Place water, yeast, and whole wheat flour in bowl of a stand mixer, stir with a whisk or wooden spoon until combined, cover with kitchen towel and allow to stand until frothy - about 1 1/2 hours.
  • Heat a medium sauté pan over medium-low heat with 2 tablespoons of butter. When butter is melted, add onion, garlic, cumin seeds, and salt. Cook for about 5 minutes, stirring occasionally until onion is translucent.


AFGHAN FLATBREAD | HOW TO MAKE AFGHAN NAN
2018-04-02 This Afghan Flat bread is made with all purpose flour and baked in a variety of shape and size like oval or rectangular. Typically baked in a tandoor, traditionally made using a starter referred …
From cooking4allseasons.com
Reviews 16
Servings 4
Cuisine Afghanistan
Category Dinner
  • Put the flour, salt and yeast in the bowl of a food processor fitted with a dough blade. Process it for a few seconds to mix the ingredients. Next, add the oil to the flour.
  • Now slowly add the water to the flour with the processor running. Depending on how the dough comes together, add or continue processing. After a few minutes, the dough will come together in one smooth lump and it will move around the food processor. Let is swirl a couple of time and then it’s ready to rest.
  • If you don’t have a food processor, you can make the bread by hand. Pour all the dry ingredients in a big bowl and mix well. Add oil and mix further. Gradually add the water and knead the dough for 10 to 15 minutes the dough is smooth and elastic. Once the dough is done, set it in a large bowl, cover with cling film and keep in a warm place for 2 hours. Punch down the dough. It is ready to be baked. I normally preheat my oven and rest the dough after preheating is done with oven switched off.
  • Preheat oven to 500 F/ 260 C. In my oven highest is only 215, so I had to bake at this temperature only.


PRIYA'S VERSATILE RECIPES: NAN-E-ROGHANI/AFGHAN OIL FLATBREAD
2018-09-16 Bread in Afghan do exists as two types which is quite similar to those of Pakistan, India and Iran like a large round,lawash like flat bread and a naan-style bread marked with distinctive grooves, commonly sprinkled with sesame and nigella seeds, and cooked on the inside walls of a clay oven.And one among those naan style bread is this Nan-E-Roghani, which is also known as Oil bread. As this ...
From priyaeasyntastyrecipes.blogspot.com
Author Priya Suresh
Estimated Reading Time 4 mins


63 AFGHANI RECIPES IDEAS | RECIPES, AFGHAN FOOD RECIPES ...
May 14, 2019 - Explore Nasrin P's board "afghani recipes" on Pinterest. See more ideas about recipes, afghan food recipes, afghanistan food.
From pinterest.ca


AFGHAN FLATBREAD | NONI AFGHANI | RECIPE | AFGHAN FOOD ...
Jan 8, 2012 - When cooked gently over medium heat Noni Afghani is soft and chewy. The yogurt keeps the bread moist, while the cumin seeds add an earthy flavor. This comforting flatbread is ideal for sopping up Afghan dips and curries. Adapted from “Indian-Style Flatbread” in The Best International Recipe, by Cooks Illustrated.
From pinterest.ca


FAVORITE FLATBREADS: AFGHAN SNOWSHOE BREAD – WEEKEND BAKERY
This naan style bread is made in Afghanistan, Iran and Turkey. Klik hier voor de Nederlandse versie This recipe is an adaption of the recipe as described in the book ‘Flatbreads & flavors’ by Jeffrey Alford and Naomi Duguid. This book is getting close to being 20 years old but I can still recommend buying it. It is truly the bible of flatbreads and gives no end of inspiration and cultural ...
From weekendbakery.com


16 WAYS TO USE A PACKAGE OF NAAN BREAD | TASTE OF HOME

From tasteofhome.com


AFGHANI NAAN (FLATBREAD) RECIPE - FOOD.COM | RECIPE | NAAN ...
Feb 2, 2015 - 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.
From pinterest.com


AFGHANI NAAN (FLATBREAD) RECIPE
Afghani Naan (Flatbread) flour, yeast Ingredients 1 1/2 lbs whole wheat flour (5 1/4 cups) 1 1/2 teaspoons salt 1 (1/4 ounce) package quick-rising yeast 4 -5 teaspoons vegetable oil (optional) 2 cups warm water nigella seeds (optional) or poppy seeds (optional) or sesame seeds (optional) Directions. Sift the flour with the salt into a large bowl; stir in the yeast. Add the vegetable oil, if ...
From recipenode.com


AFGHAN NAAN RECIPE-AFGHAN FLATBREAD RECIPE-AFGHAN BREAD ...
Afghan naan, paraki, or naan chapati, is a traditional ,afghan flatbread recipe, that is usually baked in a tandoor, but for this recipe i have made the reci...
From youtube.com


AFGHAN BREAD NAAN | NAAN AFGHANI | NOON E BARBARI | SIMPLE ...
One of the easiest Bread / Naan you can prepare and bake at home. You can serve this bread for breakfast with eggs or butter & jam or with any other dish lik...
From youtube.com


HOW TO MAKE NAAN RECIPE - PIONEERWOMANTHERMOS
2021-11-04 Naan is a leavened flatbread mostly cooked in a tandoor (clay oven). The naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface. Naan bread is the doughy engine behind every indian restaurant, and a table without it is sacrilege to fans of indian food. Warm the naan until soft and pliable using a grill, microwave or dry skillet. Naan bread is ...
From pioneerwomanthermos.blogspot.com


AFGHAN NAAN BREAD (AFGHANI NAAN RECIPE WITH YOGURT) – YOUR ...
2021-10-21 Let rise: Kind a ball, place in an oiled bowl, cowl with a kitchen towel and let rise in a heat place.Go away for about 1 hour till doubled in measurement. Divide the dough into 10 parts, type small balls, cowl and let stand for one more quarter-hour.. Roll the balls into discs utilizing a small rolling pin, and form the dough to type the everyday elongated naan bread.
From r4a.biz


AFGHANI NAAN FLATBREAD RECIPE - WEBETUTORIAL
Afghani naan flatbread is the best recipe for foodies. It will take approx 70 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make afghani naan flatbread at your home.. Afghani naan flatbread may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


AFGHANI NAAN FLATBREAD RECIPES
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
From tfrecipes.com


Related Search