Just another site

Afghan: Naan April 30, 2012

Filed under: Afghan,Dinner,Starters — multiculturalfamilyrecipes @ 6:20 pm


  • 1 ½ lbs (5 ¼ cups) white flour
  • 1 ½ teaspoon salt
  • 1 package quick rising yeast
  • 4-5 teaspoons vegetable oil
  • 2 cups warm water
  • Sia dona (nigella seeds), poppy seeds, sesame seeds


  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in salt, warm water, and enough flour to make a soft dough. Knead for 6-8 minutes on a slightly floured surface, or until smooth. Then place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough. Pinch off small handfuls of dough, about the size of your fist. Form into balls, and place on tray. Cover with a towel, and allow to double, about 30 minutes.
  3. Preheat the oven to 500 degree. Line a baking tray with aluminum foil and place in the oven to get hot.
  4. When the dough has risen divide into double equal sized balls. Shape or roll out on a lightly floured surface idealy on a long wooden board into oval shapes to a thickness of about ½ inch. After shaping the naan, wet your hand and form deep grooves down the center of each. Now sprinkle your Naan lightly with the Sia Dona poppy seeds. sesame seeds.
  5. Remove the hot baking tray from the oven and place a the flattened bread dough onto it. Bake immediately for 8 to 10 minutes until the naan is golden brown. The bread should be fairly crisp and hard on the outside but make sure not over cook or burn it.


Afghan Naan or the bread is the most famous food category in Afghanistan. Every Afghan household has to always have Afghan Naan in their homes. Without Naan, we Afghans don’t eat our food, we have to have our Naan at all times even if there’s rice or soup for dinner still our Naan is required at the side at all times.


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