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–+ servings
several fluffy afghan bread pieces on a vintage platter.
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4.80 from 10 votes

Afghan Naan Bread with Yogurt

Wonderfully soft Afghan Naan Bread, a homemade naan bread recipe perfect for any stew or curry.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Bread
Cuisine: Afghan
Servings: 10 pieces
Calories: 219kcal
Author: Adina

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