![Naan-e Roghani - Afghan Flaky Bread](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Naan-e Roghani - Afghan Flaky Bread
Flaky Delight: Afghan Naan-e Roghani
4.7 out of 5
Naan-e Roghani is a traditional Afghan bread known for its flaky texture and delightful taste. This recipe combines the richness of butter with the subtle flavors of nigella seeds and sesame seeds, resulting in a mouthwatering bread that is perfect for any meal.
Metadata
Preparation time
20 minutes
Cooking time
10-12 minutes
Total time
2 hours 32 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Halal, Kosher, Low sugar, Low cholesterol
Allergens
Wheat, Dairy
Not suitable for
Gluten-free, Vegan, Dairy-free, Low-carb, Paleo
Ingredients
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3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
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1 teaspoon sugar 1 teaspoon sugar
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon active dry yeast 1 teaspoon active dry yeast
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1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
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1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
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1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
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1 tablespoon nigella seeds 1 tablespoon nigella seeds
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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
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1.In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until frothy.
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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.
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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.
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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.
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5.Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
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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.
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7.Sprinkle nigella seeds and sesame seeds evenly over the rolled dough, pressing them gently into the surface.
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8.Transfer the dough onto the prepared baking sheet and bake for 10-12 minutes until golden brown and flaky.
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9.Remove from the oven and brush the hot Naan-e Roghani with melted butter for a glossy finish.
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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.
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