One culinary delight in Pakistan is the Afghani naan, a traditional bread that has been a staple in Afghan households for generations. In this article, we will take a deep dive into the world of Afghani naan, exploring its history, ingredients, preparation methods, and cultural significance.
The History of Afghani Naan
Afghani naan has a storied history that dates back centuries. It is believed to have originated during the reign of the Mughal Empire in India, when the naan bread was introduced to the subcontinent. Over time, this bread made its way to Pakistan, where it underwent a unique transformation to suit local tastes and preferences.
For Afghan Naan:
- 3 cups Bread flour + 1 tablespoon
- 1 teaspoon Salt
- 1 packed (7 grams) Quick rising yeast
- 1 teaspoon Sugar
- 2 tablespoons cooking Oil
- 1 cup Warm water, plus more as needed for needing dough
- 1 teaspoon Nigella seeds for topping (kalonji) (optional)
- Butter for brushing naan (optional)
Making Naan Dough:
- Mix a cup of warm water, yeast, and sugar in a bowl and leave to settle for 20 minutes or until it is foamy.
- Mix flour, salt, and oil in large bowl.
- Put the yeast mixture into the bowl and start mixing using a spatula.
- When the dough is ready to come together, use hands to knead well for 5 minutes.
- Cover the bowl with a wet cloth and leave it for 1-2 hours.
Baking Afghan Naan:
- Preheat the tandoor / oven at around 200°c/400°F.
- Divide it into two similar parts.
- Mix One tablespoon flour + 5 tablespoons water and mix properly to make a liquid lump-free mixture.
- Add flour mixture to your hands to flatten a ball into an oval.
- The oval must be around 10-12 inches long and about 1/4-inch thick.
- Draw tines with an opener or fork to make the desired pattern.
- Sprinkle Kalonji (nigella) seeds, and bake the naan for 8-10 minutes or until brown.
- Apply butter and wrap the Naan in a tea towel or cloth to keep them warm and soft.
- Enjoy with your any type of curry.