Naan-e Roghani - Afghan Flaky Bread

Ingredients

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1 tablespoon nigella seeds 1 tablespoon nigella seeds
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

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, melted butter, and yogurt.
3. 3.
   Mix the ingredients together until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
6. 6.
   Punch down the dough and divide it into 6 equal portions. Roll each portion into a thin oval shape, about 1/4 inch thick.
7. 7.
   Sprinkle nigella seeds and sesame seeds evenly over the rolled dough, pressing them gently into the surface.
8. 8.
   Transfer the dough onto the prepared baking sheet and bake for 10-12 minutes until golden brown and flaky.
9. 9.
   Remove from the oven and brush the hot Naan-e Roghani with melted butter for a glossy finish.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Nigella seeds — Toast the nigella seeds in a dry pan over low heat for a few minutes to enhance their flavor before using them in the recipe.

Tips & Tricks

• For an extra flaky texture, fold the rolled dough in half before sprinkling with seeds and then fold it again into a quarter before transferring it to the baking sheet.
• If you prefer a more pronounced sesame flavor, lightly toast the sesame seeds before sprinkling them on the dough.
• Serve Naan-e Roghani warm for the best taste and texture.
• You can freeze any leftover Naan-e Roghani and reheat it in a preheated oven for a few minutes before serving.
• Experiment with different toppings such as garlic, herbs, or cheese to create variations of Naan-e Roghani.

Serving advice

Naan-e Roghani is best served warm as a side dish with Afghan main courses such as kebabs, curries, or stews. It can also be enjoyed on its own as a snack or used as a wrap for sandwiches and fillings.

Presentation advice

To present Naan-e Roghani, stack the breads on a platter or basket, allowing the flaky layers to be visible. Garnish with a sprinkle of nigella seeds and sesame seeds for an attractive touch.