Afghan Naan Bread

Experience the warm, comforting flavors of Afghan cuisine with our traditional naan bread recipe. This guide will walk you through preparing two delightful variations: the oven-baked Naan Khasa and the stovetop-cooked Paraki. Enjoy these flavorful breads as perfect companions to curries, kabobs, and more.

Ingredients

🌾 2.5 cups all-purpose flour
🧂 1 teaspoon salt
🍞 1 teaspoon Fleischmann's Traditional Active Dry Yeast
🚰 Approximately 1/4 to 1/3 cup lukewarm water + 1 to 1.5 cups additional water
🌿 Nigella seeds
🌺 Poppy seeds
🥘 Kirkland Canola Oil Cooking Spray

Instructions

1- Yeast Activation:

• Pour 1/4 to 1/3 cup of lukewarm water into a King brand glass measuring cup.
• Dissolve 1 teaspoon of Fleischmann's Active Dry Yeast and 1 teaspoon of salt with a small whisk.

2- Prepare the Dough:

• Sift 2.5 cups of all-purpose flour into a large metal mixing bowl.
• Attach a dough hook to the KitchenAid stand mixer and begin kneading with the yeast mixture.
• Gradually add water until a soft dough forms.
• Continue kneading for 10-15 minutes until the dough is smooth and elastic.

3- First Rise:

• Transfer the dough to a clear glass bowl.
• Cover and let rest for 3 hours, allowing it to rise significantly.

4- Divide and Shape:

• For Naan Khasa (Oven-baked):
  • Dust a wooden cutting board with flour.
  • Roll a dough portion into a thin oval using a wooden rolling pin.
  • Use wet fingers to make decorative indentations.
  • Place on a greased baking sheet and sprinkle with nigella or poppy seeds.
  • Preheat the oven to 350°F (175°C) and bake with bottom heat until puffed, then broil until golden brown.

• For Paraki (Stove-top):
  • Roll another dough portion into a thin round shape.
  • Preheat an inverted wok (tawa) on high heat and spray with cooking spray.
  • Place the dough on the hot wok, gently pressing down.
  • Cook until golden brown spots appear, then flip to cook the other side.

Prep Time: 10-15 minutes active, plus 3 hours proofing
Cook Time: 5-6 minutes (oven), a few minutes per side (stovetop)
Total Time: ~3 hours 40 minutes
Servings: Makes 3-4 smaller naans
Equipment: KitchenAid stand mixer with dough hook, King brand glass measuring cup, Large metal mixing bowl, Small whisk, Wooden rolling pin, Wooden cutting board, Metal flour sifter, Metal baking sheet, Inverted wok (tawa)

Cooking Tips

• Ensure water for yeast is lukewarm, not hot.
• Use more yeast for a quicker rise; less for an overnight proof.
• The dough should be soft and stretchy post-kneading.
• Swap nigella seeds for poppy seeds as per taste preference.

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Nooria Ali: https://www.youtube.com/@NooriaAlikitchen

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Afghan Naan Bread

Posted by Waivio guest: @waivio_hivecooking