Ingredients for Afghani Naan Flatbread
- 2 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon quick-rising yeast
- 1 tablespoon vegetable oil
- 1 cup warm water
- 1 1/2 teaspoons nigella seeds
- 1/2 teaspoon sugar (optional)
- 2 tablespoons flour, for dusting (optional)
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How to Make Afghani Naan Flatbread
- In a large bowl, whisk together the flour and salt.
- Add the yeast to the flour mixture.
- If using, add the vegetable oil and rub it into the flour mixture using your fingertips.
- Gradually add the warm water, mixing with your hands until a smooth, soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 7-10 minutes until elastic and smooth.
- Form the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your oven to 500°F (260°C). Place a baking sheet in the oven while it preheats.
- Once the dough has risen, divide it into 4 equal portions.
- On a lightly floured surface, roll each portion into an oval shape about ½ inch thick.
- Wet your hands and gently poke holes in the dough using your fingers. This helps create air pockets for a softer naan.
- Carefully remove the hot baking sheet from the oven. Place a rolled dough oval onto the hot baking sheet.
- Bake for 8-10 minutes, or until the naan is golden brown and slightly puffed. Watch closely to prevent burning.
- Repeat with the remaining dough portions.
- Wrap the baked naan in a clean kitchen towel or aluminum foil to keep them soft and warm.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
0g
Fat
0g
Carbs
0g
