Learn how to make soft Afghan bread (Afghan naan) at home. Fluffy, buttery flatbread perfect for curries, stews, or just enjoying fresh.
Over the years, this Afghan bread or naan has been our favorite homemade flatbread. I've tried many naan and flatbread recipes over the years - but, as I'm reposting this recipe today, I realize it's probably the only naan bread I've baked consistently over the last 5-6 years. Any other recipes I've tried are long forgotten!
There's really no comparison to the dry, chewy packaged naan from the supermarket. This Afghani naan with yogurt is soft and fluffy, lightly buttery, and the perfect side for a rich curry or stew. My daughter is the biggest fan!
I often serve it with Afghan Braised Pumpkin, Chicken Tandoori Curry, or Balti Chicken Curry.
Ingredients: 7 + oil & salt | Prep Time: 25 minutes | Cook Time: 25 minutes | Servings: 10 naan | Difficulty: Medium
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Recipe ingredients
Flour: All-purpose flour mixed with a small amount of whole wheat flour. The whole wheat makes the dough easier to roll and gives the Afghan flatbread a heartier texture.
Yeast: You can use instant (mix it directly with the other ingredients) or active dry yeast (proof first in a small bowl with a little lukewarm water from the measured water. Stir to dissolve before adding to the rest of the ingredients).
Butter or ghee: Ghee is traditional, but butter works, too.
Nigella seeds: I love these black cumin or Nigella seeds - they add a nutty flavor that I love.
See the recipe card for full information on ingredients and quantities.
How to Make Afghan Bread
You can make the dough by hand, in a food processor with a dough blade, or with a stand mixer using a bread hook.
Step #1: Mix dough ingredients and knead for 5 minutes, or until the dough pulls away from the sides of the bowl. If kneading by hand, it will take a little longer. The dough should be soft but not overly sticky. Add a little flour if needed.
Step #2: Form a ball and let it rise in a warm spot until doubled in size - about 1 hour.
Step #3: Divide the dough into 10 portions, form small balls, and place them on a lined baking sheet.
Step #4: Cover the balls and let them rest for 15 minutes.
Don't skip resting the dough balls: Letting the divided dough balls rest for 15 minutes before rolling makes shaping much easier.
Step #5: Roll each ball into discs, shaping them into the traditional elongated naan form.
Step #6: Melt a little butter or ghee in the skillet. Place 3-4 pieces inside.
Step #7: Brush the Afghan bread pieces with a little butter, and sprinkle them with the seeds. Cook for 3-4 minutes on one side, until a few bubbles form on the top.
Step #8: Flip and cook for 3-4 minutes. Remove them and brush with extra butter or ghee. Keep them covered with a cloth while you cook the other batches.
Tips
Soft dough is key: The dough for the Afghan bread should be soft but not too sticky. If it's sticky, add a little flour gradually - don't overdo it, or the bread will be dense.
Warm rise spot: Let the dough rise in a warm, draft-free spot. I usually put the bowl in the oven with just the light on - it gives perfect warmth without overheating.
Store and reheat
You can store Afghan bread at room temperature in an airtight container or wrapped in a kitchen towel for 1-2 days. If you need to keep it longer, it can be stored in the refrigerator for up to 5 days, though it may lose some softness.
Freeze: Wrap the cooled bread tightly in plastic wrap or foil and freeze for up to 2 months.
Reheat Afghan bread:
- In a non-stick skillet over medium heat for 30-60 seconds per side, brushing with a little butter or ghee if desired.
- In the oven at 350°F/ 180°C for 5-10 minutes, wrapped in foil.
- In the microwave, wrapped in a damp paper towel for 20-30 seconds. Just be careful not to overheat, as this can make the bread dry or chewy.
What to serve with naan bread?
The easiest answer: curry! But this soft, buttery Afghan bread also pairs beautifully with stews, dips, or even as a snack with butter and honey.
Do you like this recipe?
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Afghan Naan Bread (Afghan Bread) - Soft Homemade Flatbread
Equipment
- Stand mixer or hands
- Large nonstick pan
- Small brush
Ingredients
- 3⅓ cup all-purpose flour Note 1
- ¼ cup whole wheat flour
- 2 ¼ teaspoons instant yeast Note 2
- 2 teaspoons maple syrup
- 1 ½ teaspoon fine sea salt
- 1 cup lukewarm water
- ¼ cup yogurt
- 1 tablespoon oil
- 1-2 teaspoons Nigella seeds
- 3-4 tablespoons ghee or butter as needed
Instructions
- Mix the flours, yeast, syrup, salt, water, yogurt, and oil in a food processor, fitted with a dough blade or a mixer fitted with a bread hook.3⅓ cup all-purpose flour + ¼ cup whole wheat flour + 2 ¼ teaspoons instant yeast + 2 teaspoons maple syrup + 1 ½ teaspoon fine sea salt + 1 cup lukewarm water + ¼ cup yogurt + 1 tablespoon oil
- Knead for about 5 minutes (more or less, depending on the machine you are using) or until the dough comes away from the sides of the bowl. If you do that by hand, you will have to knead a bit longer.The dough should be soft but not too sticky; if it is too sticky, add a bit more flour a little at a time.
- Let rise: Form a ball, place in an oiled bowl, cover with a kitchen towel and let rise in a warm place. Leave for about 1 hour until doubled in size.
- Divide the dough into 10 portions, form small balls, cover and let stand for another 15 minutes.
- Roll the balls into discs using a small rolling pin, and shape the dough to form the typical elongated naan bread. The naan breads should be rolled about 0.2 inches/ 5 mm thick, about 5-5.5 inches/ 12-14 cm long, and about 3-3.5/ 8-9 cm wide.
- Cook Afghan bread: Melt a little bit of the butter or ghee in a large non-stick skillet, add 3-4 of the dough pieces. Brush them with a little of the butter or ghee and sprinkle them with Nigella seeds. Cook them on the first side for 3-4 minutes until you see some bubbles forming on top.1-2 teaspoons Nigella seeds
- Flip and cook the second side for 3-4 minutes until the underside is golden brown too.
- Repeat: Melt another small piece of butter and repeat with the rest of the dough.
- Brush: Place the naan bread on a cloth and brush with a little more butter or ghee. Keep covered in cloth until ready to serve.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- Yeast: If you use active dry yeast, you will have to proof it first. Then, place the yeast in a small bowl, add about ¼ of the 1 cup/ 240 ml water needed for the recipe, and dissolve. Continue with the recipe as instructed.
Anna says
Great results- super easy and delicious! Thank you!
Adina says
So glad to hear it, Anna. We love this bread too. Thank you for the feedback.
Kanika Seth says
Hi can we bake these in the oven as well?
Adina says
Hi Kanika.It should work although I've never tried it myself. Preaheat your oven as high as it gets and bake the bread which was brushed with melted butter or ghee until golden brown, it depends on your oven. However, as I have never done it myself with this particular bread, I cannot guarantee for the results.
Sam says
Hi Adina!
Would love to try this recipe, it sounds great! Jut wanted to ask , what thickness should the naans be rolled out to? Thank you
Adina says
Hi Sam. Good question, I have never really measured the thickness, but it should be pretty thin, about 5 mm/ 0.2 inches, I would say. The pieces of dough should be about 12-14 cm / 4.7-5.5 Inches long and about 8-9 cm/ 3-3.5 inches wide. I hope you like the bread as much as we do.
grace says
oh, how i love naan! i would take it over fluffy sandwich bread just about any time!