Naans are of so many varieties, from different cultures and backgrounds. The variety is just amazing. Growing up as a child, I knew only about tandoori naan and over the years l have been fortunate to try out so many varieties and improve my food knowledge.
Peshawari Naan and Barbari naan are my favorite ones. Besides these two, Afghani Naan joins the list of favorites. Afghani Naan is almost similar to Peshawari and Barbari with a slight difference in the texture.
Afghani naan are very thick pillowy but soft and porus inside. A perfect march with gravies and Curries. Easy to make and can be made in a basic oven.
Taking you through the recipe
2tablespoon nigella seeds
5gm instant yeast
1+1 tablespoons olive oil
200ml warm water (you may need less or more depending on the flour)
Salt as per taste
Quarter cup milk
Salt as per paste
1 - Sieve flour salt in a mixing bowl and give a mix. Add yeast, nigella seeds, 1 tb olive oil and mix
2 - add little water at a time and knead a smooth dough. Apply second tablespoon of oil over the dough and grease a bowl
3 - place the dough in the bowl, cover with a cling wrap and let it rise or double in size for an hour
4 - Divide the dough in equal balls. Each ball has to be smooth.
5 - Sprinkle semolina and dust some flour on a baking tray. It avoids dough getting stuck or burnt.
6 - I made 4 naan and it was easy to fit on the tray
7 - place one dough at one corner of the tray. Leave space at the edges as you will be shaping the dough. Now dip your fingers in milk and start shaping the dough ball in a circular disk. About half inch thick. You would have to dip fingers in milk several times to work on the dough. *Try avoiding making the dough too wet* My naan discs were about 5 inches in diameter. Shaping with hands is how traditionally it is made. You may even roll with a rolling pin and then give a milk wash (see images)
8 - Using a fork prick holes all over the naan, sprinkle some nigella seeds and let it rest for 45min (second rising)
9 - bake at 250C in preheated oven for 20-25 mins or until the top starts to brown
10 - remove from oven, cover with a damp cloth and let it sit for 5–10mins
Afghani naan is ready.