Afghan Naan Bread
This is a very versatile bread. The yoghurt gives it a great flavor. You can use it for soup, salads and more. It doesn’t require a lot of work, but you need to start early, if you plan to have it for dinner. The recipe is an adaption of a bread I baked at Tante Marie’s Cooking School.
- 1 tbsp instant yeast/50 gr bakers yeast
- 1.5 cups / 360 ml water
- 1 cup /240 ml plain yoghurt
- 5-6 cups flour/ 700-800 gr flour (mix wheat, whole wheat, spelt etc. as you like)
- 3 tbsp oil
- 2 tsp salt
- 2 tbsp melted butter, optional
- Dissolve yeast, water and yoghurt. Stir in half the flour. Let rest for 30 min.
- Add oil, salt and mix enough of the remaining flour to form a soft dough.
- Knead the dough about 5 minutes and let proof in a covered bowl until double in volume. App 1 hr.
- Preheat oven at 450F/230C
- Cut the dough in two and roll out each half to a thin square or disc. Cut in pieces.
- Brush with melted butter (optional) and bake till brown app. 10 minutes (depending on your thickness and size).
Yields app 20
You can sprinkle your favorite seeds on top before baking or add to the dough while kneading. Sesame seeds work very well. If you have leftover naan, then throw them in the freezer. Just heat before you serve the next time. You can also cut the yeast in half and let the dough proof in the fridge over night. Then just roll and shape the naans the next day and let them finish proofing while the oven is heating.
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