Naan-e-Afghani (Afghan Flatbread)
Local name: نان افغانی
In short: Long oval Afghan flatbread with a chewy crumb, finger-pressed ridges and a scatter of nigella and sesame seeds, baked on a very hot stone. It takes about 35 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 10 min
- Resting
- 1 h 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 515 kcal
Naan-e-afghani is the long oval flatbread baked in clay ovens and sold hot from neighborhood bakeries across Afghanistan, wrapped in cloth and carried home for every meal. The dough is soft, stretched out, then pressed with fingers or a comb into deep ridges and sprinkled with nigella and sesame before it meets the hot oven wall. At home, a very hot oven and a preheated stone or tray give a chewy, blistered, crisp-edged loaf.
Instructions
- Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and oil and stir to a soft dough. Knead for 10 minutes until smooth and elastic.
- Cover and leave in a warm place for about 1 hour, until doubled in size.
- Put a baking stone or an upside-down heavy baking tray on the middle rack and heat the oven to 250°C (480°F) for at least 30 minutes.
- Divide the dough into 4 balls, cover and rest for 15 minutes. On a floured surface, stretch each into a long oval about 30 by 15 cm (12 by 6 in).
- Press your fingertips deeply along the length of each oval to make long ridges, or use the tines of a fork. Brush with water and sprinkle with the nigella and sesame seeds.
- Slide the breads onto the hot stone, one or two at a time, and bake for 7 to 9 minutes, until puffed, blistered and golden-brown at the edges.
- Brush with a little oil, wrap in a clean towel to keep them soft and serve warm.
Tips
- A very hot surface is what gives the blistered crust. If you do not have a stone, heat an upside-down baking tray for the full 30 minutes before baking.
- Nigella seeds taste slightly peppery and onion-like. If you cannot find them, use extra sesame seeds or a pinch of cumin seeds.
Questions and answers
How do I store naan-e-afghani?
Wrap it in a cloth and keep at room temperature for 1 day. Freeze for up to 2 months and refresh in a hot oven for 3 minutes.
Can I cook it on the stovetop?
Yes. Cook in a very hot heavy skillet for 2 minutes per side, then finish under the broiler for 1 minute. The texture will be flatter and less blistered.
What do you eat it with?
Kebabs, stews, yogurt dishes and bowls of aush. In Afghanistan it is the usual utensil for scooping up food.
How long does it take to make Naan-e-Afghani (Afghan Flatbread)?
About 35 min in total: 25 min of preparation and 10 min of cooking.
How many calories are in Naan-e-Afghani (Afghan Flatbread)?
About 515 kcal per serving, with 14 g of protein, 92 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 92 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
