Nan-i-Afghani

Nan-i-Afghani Recipe - Authentic Afghan Bread

Region / culture: Afghanistan | Preparation time: 2 hours | Cooking time: 25 minutes | Servings: 8

Introduction

Nan-i-Afghani, also known as Afghan bread, is a traditional flatbread that is popular in Afghan cuisine. It is a staple food in Afghanistan and is often served with various dishes such as kebabs, stews, and dips.

History

The recipe for Nan-i-Afghani has been passed down through generations in Afghanistan. It is a simple yet delicious bread that is enjoyed by people of all ages. The bread is typically made with basic ingredients such as flour, yeast, salt, and oil, and is often flavored with caraway seeds for added flavor.

Ingredients

2 cups of warm water
2 packages of (0.25 oz, 7 g) dry yeast
2 tbsp of sugar
8 cups of flour
2 tbsp of salt
0.5 cup of corn oil
2 egg yolks, mixed with 2 tbsp of water
2 tbsp of black cumin seed or caraway seeds

How to prepare

Mix 0.5 cup of warm water, yeast, and sugar together and let it proof for 10 minutes.
When froth appears, sprinkle 0.5 tsp flour on top and let it continue to proof for 5 minutes more.
The froth will rise quickly.
Put flour in a large mixing bowl and sprinkle salt over it.
Make a well in the middle of the flour and add oil and yeast mixture.
Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled.
Knead well for 5 minutes.
Put the dough ball back in the bowl, cover it with a towel, and let it rise for 1.5 hours.
Punch down the dough.
Divide the dough into 8 equal parts and roll each part into a ball.
Roll each ball into an oval shape (noni) 6 to 7 inches long and 0.5 inch thick.
Draw tines of a fork in 3 lines along the length of each noni for a decorative design.
Paint each noni with an egg mixture and sprinkle 0.5 tsp black cumin seeds over all.
Put the noni on an ungreased cookie sheet and bake it in a preheated 350°F (177°C) oven for 20 to 25 minutes.
The top of the noni will turn brown and glisten.

Variations

Add chopped herbs such as cilantro or parsley to the dough for a fresh flavor.
Sprinkle sesame seeds or nigella seeds on top of the bread for a different texture and taste.

Cooking Tips & Tricks

Make sure to proof the yeast properly to ensure that the bread rises well.

- Knead the dough thoroughly to develop gluten and create a light and airy texture.

- Brushing the bread with an egg mixture before baking will give it a shiny and golden crust.

- Sprinkling caraway seeds on top of the bread adds a unique flavor and aroma.

Serving Suggestions

Nan-i-Afghani can be served with kebabs, stews, dips, or enjoyed on its own with a cup of tea.

Cooking Techniques

Proofing the yeast properly is essential for a light and fluffy bread.

- Kneading the dough well will help develop gluten and create a chewy texture.

Ingredient Substitutions

You can use olive oil or vegetable oil instead of corn oil.

- If you don't have caraway seeds, you can use cumin seeds or sesame seeds as a substitute.

Make Ahead Tips

You can prepare the dough for Nan-i-Afghani ahead of time and refrigerate it overnight. Just let it come to room temperature before shaping and baking.

Presentation Ideas

Serve Nan-i-Afghani on a platter with a drizzle of olive oil and a sprinkle of sea salt for an elegant presentation.

Pairing Recommendations

Nan-i-Afghani pairs well with dishes such as kebabs, lamb stew, hummus, and tzatziki.

Storage and Reheating Instructions

Store leftover Nan-i-Afghani in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and warm it in a 350°F (177°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Nan-i-Afghani contains approximately 250 calories.

Carbohydrates

Each serving of Nan-i-Afghani contains approximately 40 grams of carbohydrates.

Fats

Each serving of Nan-i-Afghani contains approximately 8 grams of fats.

Proteins

Each serving of Nan-i-Afghani contains approximately 6 grams of proteins.

Vitamins and minerals

Nan-i-Afghani is a good source of iron, magnesium, and zinc.

Alergens

Nan-i-Afghani contains gluten and may not be suitable for individuals with gluten allergies.

Summary

Nan-i-Afghani is a nutritious bread that provides a good balance of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Nan-i-Afghani is a delicious and versatile bread that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy this traditional Afghan bread with your favorite dishes.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Nan-i-Afghani. It was a warm summer day, and I was visiting my dear friend Aisha in her cozy kitchen. Aisha was an Afghan woman with a talent for cooking, and she had graciously invited me over to learn how to make one of her most prized recipes.

As soon as I entered her kitchen, I was greeted by the warm aroma of spices and fresh bread baking in the oven. Aisha smiled warmly and handed me a cup of fragrant Afghan tea, a gesture of hospitality that I had come to expect from her. She motioned for me to sit at the wooden table while she rolled out the dough for the Nan-i-Afghani.

I watched intently as Aisha expertly kneaded the dough, her hands moving with a grace and precision that only comes from years of practice. She explained to me that Nan-i-Afghani was a traditional Afghan flatbread that was typically eaten with kebabs or stews. The dough was made with simple ingredients such as flour, water, yeast, salt, and a touch of sugar for sweetness.

As Aisha shaped the dough into round discs and placed them on a hot griddle, she shared with me the story of how she had learned to make Nan-i-Afghani from her own grandmother. She told me that her grandmother had been a master in the kitchen, and that she had passed down her recipes and cooking techniques to Aisha when she was just a young girl.

I listened attentively as Aisha demonstrated how to cook the Nan-i-Afghani, flipping the bread with a deft flick of her wrist and allowing it to puff up and brown on each side. She explained that the key to a perfect Nan-i-Afghani was to cook it on high heat, ensuring that it developed a crispy crust while remaining soft and chewy on the inside.

After a few minutes, Aisha removed the freshly baked Nan-i-Afghani from the griddle and placed it on a plate, the steam rising and filling the kitchen with a tantalizing aroma. She brushed the bread with a bit of melted butter and sprinkled it with a pinch of salt and nigella seeds, a traditional garnish that added a subtle nutty flavor.

I eagerly tore off a piece of the warm Nan-i-Afghani and took a bite, savoring the delicate texture and rich flavor. It was unlike any bread I had ever tasted, with a slight tanginess from the yeast and a hint of sweetness from the sugar. Aisha beamed with pride as she watched me enjoy her creation, her eyes sparkling with the joy of sharing her culinary heritage with a dear friend.

After that day, I made Nan-i-Afghani regularly in my own kitchen, using the recipe that Aisha had taught me. Each time I shaped the dough and cooked the bread on the griddle, I thought of my dear friend and her grandmother, who had passed down this treasured recipe through generations.

Over the years, I have made Nan-i-Afghani for my family and friends, delighting in the simple pleasure of breaking bread together and sharing a taste of Afghanistan. The recipe has become a beloved favorite in my household, a symbol of the enduring power of food to connect us to our past and to each other.

And so, whenever I bake Nan-i-Afghani in my kitchen, I am reminded of that warm summer day when Aisha first taught me how to make this traditional Afghan bread. It is a memory that I hold dear, a reminder of the beauty and richness of culinary traditions that span across continents and generations.