Afghani Naan Bread Recipes

Steps:

• In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
• Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
• On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
• Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Steps:

• Sift the flour with the salt into a large bowl; stir in the yeast.
• Add the vegetable oil, if using, and rub it in wih your hands.
• Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
• Knead for 7 to 10 minutes until dough is elastic and smooth.
• Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
• Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
• Once the dough has risen, divided into about 4 equal portions; on a lightly floured surface, shape or roll the dough out into an oval 1/2 inch thick.
• Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
• Remove the hot tray from the oven and place a prepared dough on it and bake until golden brown, 8 to 10 minutes (the bread should be fairly crisp on the outside) being careful not to over cook or burn it.
• Repeat with remaining dough.
• Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.