Peranakan-inspired Naan-e Afghani

Ingredients

In this Peranakan-inspired version of Naan-e Afghani, we incorporate Peranakan spices such as turmeric, coriander, and cumin to infuse the bread with a unique flavor profile. These spices add a warm and earthy taste, enhancing the traditional Afghan naan bread with a Peranakan twist. We alse have the original recipe for Naan-e Afghani, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon honey 1 tablespoon honey
• Additional flour for dusting Additional flour for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, turmeric powder, ground coriander, ground cumin, and salt.
2. 2.
   Make a well in the center of the dry ingredients and pour in the warm water, plain yogurt, vegetable oil, and honey.
3. 3.
   Mix the ingredients together until a soft dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour in a warm place.
6. 6.
   Preheat the oven to 200°C (400°F) and place a baking stone or baking sheet inside to heat up.
7. 7.
   Divide the dough into small portions and roll each portion into a round or oval shape, about 1/4 inch thick.
8. 8.
   Carefully transfer the rolled dough onto the preheated baking stone or baking sheet.
9. 9.
   Bake for 8-10 minutes or until the naan bread puffs up and turns golden brown.
10. 10.
    Remove from the oven and brush the hot naan bread with melted butter or ghee.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• All-purpose flour — Use a good quality flour for the best results.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing.
• Plain yogurt — Opt for full-fat yogurt for a richer flavor and texture.
• Vegetable oil — You can substitute with melted ghee for a more traditional touch.
• Honey — Adjust the amount of honey according to your desired level of sweetness.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper to the dough.
• Experiment with different toppings such as sesame seeds or nigella seeds before baking.
• Serve the naan bread with traditional Peranakan dishes like Ayam Buah Keluak or Beef Rendang for an authentic experience.
• If you don't have a baking stone, a preheated cast-iron skillet can be used as an alternative.
• Leftover naan bread can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Peranakan-inspired Naan-e Afghani warm as a side dish to complement your Peranakan feast. It pairs perfectly with curries, stews, or even enjoyed on its own with a dollop of yogurt or chutney.

Presentation advice

Arrange the freshly baked naan bread on a platter, garnished with a sprinkle of chopped fresh herbs like cilantro or mint. Serve it alongside your main Peranakan dishes to create an enticing and colorful spread.