Dish

Naan-e Afghani

Naan-e Afghani is made by mixing flour, yeast, salt, and water to form a dough. The dough is then kneaded and left to rise for several hours. The dough is then shaped into rounds and baked in a tandoor oven until golden brown. Naan-e Afghani is often served with a variety of dishes, including kebabs and curries.

Asian cuisine› South Asian cuisine› Afghan cuisine

Bread› Flatbread

Origins and history

Naan-e Afghani is a staple of Afghan cuisine. It is believed to have originated in the city of Kabul, which was an important center of trade on the Silk Road. Naan-e Afghani is now enjoyed throughout Afghanistan and is often sold at street food stalls and restaurants.

Dietary considerations

Vegetarian, can be made vegan by using water instead of milk

Variations

Naan-e Afghani can be made with a variety of toppings, including sesame seeds, poppy seeds, or nigella seeds. Some versions of naan-e Afghani also include herbs or spices.

Presentation and garnishing

Naan-e Afghani can be presented in a variety of ways, depending on the cook's preference. It can be brushed with butter or ghee for added flavor. It can also be cut into smaller pieces and served as an appetizer.