Afghan Bread
Afghan bread or Nan-i-Afghani is the national bread of Afghanistan. It is a flatbread and can be oval or rectangular. It is baked in a tandoor, the primary cooking equipment of the sub-continent region. The Afghan tandoor sits above ground and is round and made of bricks, which are heated to cook the bread. Afghan bread, also known as "nan breads", are shaped, then stuck onto the sides of the oven to bake. Often black cumin seeds or caraway seeds are sprinkled on Afghan bread for decoration as m
- Prep
- 20 min
- Cook
- 47 min
- Total
- 1 hr 7 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix ½ cup water, yeast, and sugar. Let it sit for 10 minutes until foamy.
Procedure
Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in add small amounts of the remaining water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1½ hours.
Procedure
Mix together the egg yolk and 1 tablespoon of water to make egg wash. Set aside.
Procedure
Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20 cm long and 5 cm thick.
Procedure
Make lines in top of dough. Brush on egg wash, and sprinkle with black cumin seeds.
Procedure
Bake in a preheated 350°F (175°C) oven for 25 mins. Total cooking time is around 2½ hours.
Photo: User Paulscf on en.wikipedia · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
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Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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