Afghani Sheermal Naan

Afghani Sheermal Naan is a traditional and unique bread from Afghanistan, often enjoyed with rich, savory dishes like korma. Its slightly sweet, saffron-infused dough and soft texture make it a delicious and comforting addition to any meal. Now, you can bring the taste of Afghanistan to your kitchen with this easy-to-follow recipe.

Ingredients

🌾 1 kg Maida All-purpose flour, Gold Medal
🥛 500 ml Milk, Horizon Organic
🧈 1 1/2 cups 250 ml Pure Ghee, Amul
🍬 60 g Sugar, Domino
🧂 1 tsp Salt, Morton
🍞 5 tsp Yeast, Fleischmann's
🥚 4 Eggs, Organic Valley
🌸 A pinch of Saffron, Zaran Saffron
🎨 A few drops of Red Orange Food Coloring, McCormick

Instructions

1- Prepare the Dough:

• In a large mixing bowl, combine 1 kg of maida with 60 g of sugar, 1 tsp of salt, and 5 tsp of yeast.
• Warm 500 ml of milk until it's lukewarm and add to the dry ingredients.
• Add 4 beaten eggs and a pinch of saffron to the mixture.
• Add a few drops of red-orange food coloring to give the dough a traditional hue.
• Mix until a sticky dough forms.

2- Knead the Dough:

• Transfer the dough onto a floured surface and knead for about 10 minutes or until it becomes smooth and elastic.
• Incorporate 1 1/2 cups (250 ml) of melted ghee in intervals while kneading.

3- Proof the Dough:

• Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

4- Shape and Bake:

• Preheat your oven to 350°F (175°C).
• Once risen, punch down the dough and divide it into small, equal portions.
• Roll each portion to your desired naan shape and thickness.
• Place the naans on a baking sheet lined with parchment paper.
• Brush the top with additional ghee before baking.

5- Bake the Naan:

• Bake in the preheated oven for about 15-20 minutes, or until golden brown on top.
• Once out of the oven, brush again with ghee for extra flavor and shine.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes (including rising time)
Servings: 8-10 Naans
Calories: Approximately 400 calories per serving
Proteins: 9g
Fats: 20g
Carbohydrates: 52g
Equipment:

• 🍳 Mixing Bowl, Pyrex
• 🍴 Rolling Pin, Joseph Joseph
• 🍽️ Baking Sheet, Nordic Ware
• 🧻 Parchment Paper, Reynolds Kitchens

Cooking Tips

• Ensure the milk is just lukewarm, not hot, to help activate the yeast without killing it.
• For a more authentic experience, try baking the naan on a pizza stone for crispiness.

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Afghani Sheermal Naan

Posted by Waivio guest: @waivio_hivecooking