Afghani Bread

If you love bread that’s soft, hearty, and full of deep, comforting flavour, this Afghani bread is about to become a new favourite. The gentle browning brings out a warm richness, while the beautifully blistered crust makes it just as irresistible to look at as it is to eat.

Why you will love this recipe?

If you love soft, warm, flavourful bread that feels like it came straight from a family kitchen, then this recipe is for you. This Afghani naan turns out incredibly fluffy and tender with the perfect golden top. It is the kind of bread that makes any meal instantly feel comforting, whether you pair it with yogurt, curry or kababs.

Expert Tips for Best results!

• Activate the yeast properly – Make sure the yeast mixture becomes bubbly before adding the flour. This guarantees a soft and well risen bread.
• Expect a sticky dough – The dough will be sticky in the beginning. Lightly oiling your hands helps you knead it without adding too much extra flour.
• Proof twice for better texture – Allowing the dough to rise again after dividing gives the naan an even softer and fluffier finish.
• Use enough oil while shaping – Oiling the tray or your hands helps shape the dough easily and prevents sticking.
• Bake on high heat – A hot oven creates a soft inside with a slightly crisp top layer.
• Do not overbake – Take the naan out once it turns golden. Overbaking can make it tough instead of soft.

How to make Afghani Bread?

Step 1: Prepare the Yeast Mixture

To begin, add half a cup of warm water, sugar and instant yeast to a large bowl. Mix well, then cover and let it rest for five to ten minutes until the mixture becomes bubbly. If it does not foam, simply start again with fresh yeast.

Step 2: Make the Dough

Once the yeast is activated, add three cups of flour, salt, oil and the remaining warm water. Mix until the dough starts coming together. It will be sticky at first, so slowly add the remaining three tablespoons of flour while kneading. Knead for about five minutes until the dough feels soft and slightly tacky. Lightly oil the dough ball, cover it and let it rise for about two hours or until doubled in size.

Step 3: Punch and Divide

After the dough has risen, punch out the air gently. Next, use a dough scraper or knife to divide it into two equal pieces. You can bake them right away, but letting them rest for an extra ten minutes will make the bread even softer.

Step 4: Shape the Bread

Now place some oil on your baking tray and spread it evenly. You may use parchment paper, but shaping is easier directly on a greased tray. Place one dough piece on the tray and gently spread it with your hands into an oval shape.

Step 5: Add the Egg Wash

Meanwhile, mix the egg yolk, yogurt and vinegar to make the egg wash. Spread it evenly over the dough using your hands or a brush. Then make small indentations with your fingertips to create the traditional Afghani naan pattern.

Step 6: Add the Seeds

After that, sprinkle nigella seeds and sesame seeds on top. This adds both flavour and the classic bakery style look.

Step 7: Bake the Bread

Finally, bake the naan in a fully preheated oven at 220°C for about fifteen minutes or until the top turns golden. Keep an eye on it because overbaking can make the bread firm.

Step 8: Serve

Once done, let the naan rest on the tray for a few minutes. Then serve it warm with yogurt, curry, kababs or anything you love. The texture will be soft, airy and perfectly fluffy.

Can I freeze Afghani naan?
Yes. Let the bread cool completely, then wrap it well and freeze. Warm it in the oven before serving to bring back the fresh, soft texture.

Watch How to Make it!

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