Afghani Naan Bread Food

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

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.

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

AFGHAN NAAN BREAD WITH YOGURT

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.

AFGHANI NAAN (FLATBREAD)

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.