• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Summer Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's

Where Is My Spoon

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Sweets
    • About
    • How To's
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Where Is My Spoon > Recipes > Bread

    Afghan Naan Bread (Afghani Naan)

    Last modified: Jan 13, 2024 · Published by Adina, Nov 14, 2017 · 7 Comments

    Jump to Recipe
    thick afghani bread on a platter pinterest image.

    This soft Afghan Naan Bread is a homemade flatbread recipe perfect for any kind of stew or curry.

    thick and fluffy afghan bread on a silver platter

    This Afghan naan bread has become our favorite homemade naan. I have made it countless times, and it is a delight every time. So soft, so comforting, so tasty!

    We all love homemade flatbread. There is really no comparison to the dry and chewy packaged naan that we can buy in the supermarket!

    This Afghani naan with yogurt is soft and fluffy, has a wonderful butter flavor, and it's just the perfect side for a good curry.

    Over the years, I've tried several naan bread recipes, some good, some not so great. This recipe is definitely our favorite, the only one I bake over and over again. Actually, as I repost this recipe today, I realize this is probably the only naan bread I have been baking during the last 3 years or so. If I did try another recipe during this time, I don't even remember it right now.

    Jump to recipe
    • Recipe ingredients
    • How to make it?
    • What to serve with naan bread?
    • Recipe
    • Afghan Naan Bread with Yogurt

    Recipe ingredients

    Flour:

    • You will need mostly all-purpose flour, which will be mixed with a small amount of whole wheat flour. I think using a little whole wheat flour makes the dough easier to roll and makes the Afghan flatbread heartier.

    Instant dry yeast:

    • I use instant dry yeast, which can be mixed directly with the rest of the ingredients.

    Active dry yeast:

    • If using active dry yeast, proof it first. Place it in a small bowl, add a little amount of lukewarm water (from the 230 ml/ 1 cup water you have already measured), and stir to dissolve.
    • Add the yeast to the rest of the ingredients and continue with the recipe.

    Maple syrup:

    • I use it if I happen to have it.
    • If not, you can take runny honey instead.

    Butter or ghee:

    • Ghee would be the original, but butter is fine as well.
    • I tend to use butter more often, because I don't always have ghee, and I just love that buttery flavor.

    Cumin or Nigella seeds:

    • The original recipe calls for the homemade naan bread to be sprinkled with cumin seeds; I have done that but didn't like it much, so I scraped them all off again at the table. You could try it, though; it might be you like that more than I did.
    • The second time, I sprinkled the Afghani naan with Nigella seeds (the Amazon affiliate link opens in a new tab), and I liked that a lot, so I keep doing it all the time now; I can totally recommend it.
    Afghan Naan Bread

    How to make it?

    Make the dough

    • You can make the dough by hand, in a food processor fitted with a dough blade, or with a mixer fitted with a bread hook.
    • Mix both types of flour, yeast, syrup, salt, water, yogurt and 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 the dough is too sticky, add a bit more flour a little at a time.
    • Form a ball, place it in an oiled bowl, cover it with a kitchen towel, and let it rise in a warm place. I put the bowl in the oven and turned on the oven light. Not the oven, just the oven light.
    • Leave the dough rise for about 1 hour or until doubled in size.

    Shape the dough

    • Divide the dough into 10 portions, form small balls, cover with a kitchen cloth 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.

    Fry the bread

    • Melt a little bit of the butter or ghee in a large, non-stick skillet.
    • Add 2 or 3 of the dough pieces to the pan, depending on the size of your pan.
    • Fry for 1 minute.
    • Flip and cook the second side for about 4 minutes, until the underside has brown spots.
    • Melt another small piece of butter and repeat with the rest of the dough.
    • Place the naan pieces of bread on a cloth and brush with a little more butter or ghee.
    • Keep covered in cloth until ready to serve.
    Afghan Naan Bread

    What to serve with naan bread?

    The easiest answer: curry!

    • Afghan Braised Pumpkin
    • Vegan Chickpea Zucchini Curry
    • Rhubarb Fish Curry
    • Balti Chicken Curry
    • Pumpkin Turkey Curry

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    several fluffy afghan bread pieces on a vintage platter.

    Afghan Naan Bread with Yogurt

    Wonderfully soft Afghan Naan Bread, a homemade naan bread recipe perfect for any stew or curry.
    4.80 from 10 votes
    Print Pin Share GrowSaved! Rate
    Course: Bread
    Cuisine: Afghan
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10 pieces
    Calories: 219kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 400 g all-purpose flour 14 oz/ 3 ⅓ cups
    • 30 g whole wheat flour 1 oz/ ¼ cup
    • 2 ¼ teaspoons instant yeast Note 2
    • 2 teaspoons maple syrup
    • 1 ½ teaspoon fine sea salt
    • 230 ml lukewarm water 7.8 fl.oz/ 1 cup
    • 60 g yogurt 2.1 oz/ scant ¼ cup
    • 1 tablespoons oil
    • 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.
    • 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 about 5 mm/ 0.2 inches thick, about 12-14 cm / 5-5.5 inches long and about 8-9 cm/ 3-3.5 inches wide.
    • Fry bread: Melt a little bit of the butter or ghee in a large non-stick skillet, add 2 or 3 of the dough pieces and fry for 1 minute.
    • Flip and cook the second side for about 4 minutes until the underside has brown spots.
    • 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

    1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
    2. 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 230 ml/ 1 cup water needed for the recipe and dissolve. Continue with the recipe as instructed.

    Nutrition

    Serving: 1naan bread | Calories: 219kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 360mg | Fiber: 2g | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More The Best Homemade Bread Recipes

    • sun-dried tomato bread on a wire rack.
      Sun-Dried Tomato Bread
    • chive bread slices on a cutting board.
      Easy Chive Bread
    • spel flour banana bread slices.
      Spelt Flour Banana Bread
    • golden and shiny yeast rolls made from scratch.
      Homemade Yeast Rolls from Scratch

    Sharing is caring!

    3355 shares
    • Share
    • Reddit
    • X

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Anna says

      September 24, 2023 at 8:33 pm

      5 stars
      Great results- super easy and delicious! Thank you!

      Reply
      • Adina says

        September 25, 2023 at 6:03 pm

        So glad to hear it, Anna. We love this bread too. Thank you for the feedback.

        Reply
    2. Kanika Seth says

      May 09, 2020 at 5:54 am

      Hi can we bake these in the oven as well?

      Reply
      • Adina says

        May 09, 2020 at 6:48 am

        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.

        Reply
    3. Sam says

      November 16, 2018 at 10:16 am

      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

      Reply
      • Adina says

        November 16, 2018 at 3:33 pm

        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.

        Reply
    4. grace says

      November 21, 2017 at 12:02 am

      oh, how i love naan! i would take it over fluffy sandwich bread just about any time!

      Reply
    4.80 from 10 votes (9 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Elderflower Recipes

    • elderflower jelly with apple juice in a small jar.
      Elderflower Jelly (or Jam) Recipe
    • a small bottle of elderflower syrup, half a lemon and a bunch of elderflowers in a vase.
      Elderflower Syrup Recipe
    • elderflower gin cocktail in a long glass, lemon and flowers around it.
      Elderflower Gin Cocktail
    • elderflower champagne in a glass with lemon slices and flowers around it.
      Non-Alcoholic Elderflower Champagne (Elderflower Juice)

    Popular Recipes

    • air fryer frozen chicken breast after cooking, one whole and one sliced piece.
      Frozen Chicken Breast in the Air Fryer
    • juicy, golden brown brats cooked on the stove in a skillet.
      How to Cook Brats on the Stove
    • lifting one piece of baked chicken breast with a spoon.
      How to Bake Frozen Chicken Breast
    • stapled sliced pork belly slices sprinkled with parsley, pool of fat in the back.
      How to Cook Pork Belly Strips

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 - Where Is My Spoon. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.