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Naan-e-afghani
نان افغانی (naan-e afghani): the long, dimpled Afghan oval loaf with nigella and sesame (dough rises 1¼ hours)
Every Afghan neighbourhood has its naanwai, the baker who slaps long ovals of dough onto the walls of a deep clay tandoor from before dawn, and families send a child to collect a stack of hot naan for breakfast and again for dinner. The loaf is chewy and lightly crisp, with deep finger-pressed grooves running along its length and nigella and sesame seeds baked into the top, and it is used as plate, spoon and napkin with kebab, qorma and soup. A home oven cannot match a tandoor, but a baking tray heated until it is scorching comes close. The bread comes out pale and dense when the oven or tray is not hot enough, so heat them for a full 30 minutes. Chef's tip: wet your fingers before pressing the grooves; the dough won't stick and the ridges stay sharp.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 tsp sugar
- 1 ½ cups lukewarm water
- 14 oz strong white bread flourplus extra for dusting
- 3 ½ oz wholemeal flour
- 2 tsp salt
- 1 tbsp sunflower oil
- 3 tbsp waterfor brushing
- 1 tsp nigella seeds
- 1 tbsp sesame seeds
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Method
0/10 doneStep 1: Stir ¼ oz fast-action dried yeast and 1 tsp sugar into 1 ½ cups lukewarm water and leave for 5 minutes until foamy.
5 minStep 2: Mix 14 oz strong white bread flour, 3 ½ oz wholemeal flour and 2 tsp salt in a large bowl, pour in the yeast water and 1 tbsp sunflower oil and mix to a shaggy, soft dough.
Step 3: Knead on a lightly floured surface for 10 minutes until smooth, elastic and springy when poked.
10 minStep 4: Cover and leave in a warm place for about 1 hour until doubled.
60 minStep 5: Put two heavy baking trays (or a baking stone) on the top and middle shelves and heat the oven to its highest setting, at least 475°F, for 30 minutes.
30 minStep 6: Knock back the dough, divide it into 3 and shape each into a log; cover and rest for 15 minutes so it relaxes.
15 minStep 7: On a floured sheet of baking paper, stretch and press one piece into a long oval about 35 × 15 cm and 1 cm thick.
Step 8: With wet fingertips, press 4–5 deep grooves along the length, leaving a raised rim around the edge. Brush with 3 tbsp water and scatter with a third of 1 tsp nigella seeds and 1 tbsp sesame seeds.
Step 9: Slide the paper onto a hot tray and bake for 8–10 minutes until puffed at the rim and golden brown in patches. Repeat with the other loaves.
9 minStep 10: Wrap the hot breads in a clean tea towel so they soften slightly as they cool. Freeze any you won't eat the same day.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 3 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does naan-e-afghani take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
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