Naan-e Afghani with Garlic and Herbs

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) active dry yeast 1 teaspoon (5g) active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1/4 cup (60g) plain yogurt 1/4 cup (60g) plain yogurt
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons (8g) fresh cilantro, chopped 2 tablespoons (8g) fresh cilantro, chopped
• 2 tablespoons (8g) fresh mint, chopped 2 tablespoons (8g) fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Punch down the dough and divide it into 8 equal portions. Roll each portion into a circle or oval shape, about 1/4 inch thick.
6. 6.
   Sprinkle minced garlic, cilantro, and mint evenly over each naan, pressing them gently into the dough.
7. 7.
   Heat a skillet or griddle over medium-high heat. Cook each naan for about 2 minutes on each side until golden brown and slightly charred.
8. 8.
   Brush the cooked naan with melted butter or ghee for added flavor and serve warm.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to evenly distribute the flavor throughout the naan.
• Fresh herbs — Use fresh herbs for the best flavor. Chop them finely to incorporate them into the dough easily.

Tips & Tricks

• For a softer naan, brush the cooked bread with melted butter or ghee before serving.
• If you don't have a skillet or griddle, you can also cook the naan on a baking stone in a preheated oven at 500°F (260°C) for about 2-3 minutes on each side.
• Experiment with different herbs like parsley or dill to customize the flavor of your naan.
• Serve the naan with traditional Afghan dishes like kebabs, curries, or lentil soups for an authentic meal.
• Leftover naan can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Naan-e Afghani warm as a side dish to complement your favorite Afghan meals. It pairs well with kebabs, curries, or lentil soups. You can also enjoy it on its own as a tasty snack.

Presentation advice

Arrange the Naan-e Afghani on a platter, slightly overlapping each other to showcase their golden-brown color and enticing aroma. Garnish with a sprinkle of fresh herbs for an added touch of freshness.