Afghani Naan (Flatbread)
A bread made with wheat flour, baked in the oven.
1 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 10 min · 70 min total
- medium
- 1
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.
- 2
Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
- 3
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.
- 4
Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
- 5
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.
- 6
Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
- 7
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.
- 8
Repeat with remaining dough. Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
