Naan-e Roghani - Central Asian Style

Ingredients

In this Central Asian adaptation of Naan-e Roghani, we will incorporate flavors and spices commonly used in Central Asian cuisine, such as cumin, coriander, and cardamom. These additions will infuse the bread with a unique aroma and taste, distinguishing it from the traditional Afghan version. We alse have the original recipe for Naan-e roghani, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) active dry yeast 1 teaspoon (5g) active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) cumin seeds 1 teaspoon (5g) cumin seeds
• 1 teaspoon (5g) coriander seeds 1 teaspoon (5g) coriander seeds
• 1/2 teaspoon (2.5g) ground cardamom 1/2 teaspoon (2.5g) ground cardamom
• 2 tablespoons (30g) melted butter 2 tablespoons (30g) melted butter

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. 2.
   Gradually add warm water to the dry ingredients and mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Meanwhile, heat a small skillet over medium heat and toast the cumin seeds and coriander seeds until fragrant. Remove from heat and let them cool. Grind the toasted seeds into a fine powder using a mortar and pestle or a spice grinder.
6. 6.
   Once the dough has risen, punch it down and knead in the ground cumin and coriander mixture, along with the ground cardamom.
7. 7.
   Divide the dough into small balls and roll each ball into a thin oval shape.
8. 8.
   Heat a non-stick skillet or griddle over medium heat and brush it with vegetable oil.
9. 9.
   Cook each naan on the skillet for about 2 minutes on each side until golden brown spots appear.
10. 10.
    Brush the cooked naan with melted butter and serve warm.

Treat your ingredients with care...

• Cumin seeds — Toasting the cumin seeds before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Coriander seeds — Like cumin seeds, toasting the coriander seeds before grinding them brings out their aroma. Keep an eye on them to prevent burning.
• Active dry yeast — Ensure that the water used to activate the yeast is warm, but not too hot, as it can kill the yeast.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of yogurt to the dough.
• Experiment with different spice combinations to customize the flavor of the naan.
• If you prefer a softer texture, cover the cooked naan with a clean kitchen towel to keep them warm and moist.
• Serve the naan with a side of yogurt or hummus for a delightful dip.

Serving advice

Serve the Central Asian-style Naan-e Roghani warm as a side dish with curries, stews, or kebabs. It can also be enjoyed on its own as a snack or as a base for sandwiches.

Presentation advice

Arrange the naan on a platter, slightly overlapping each other to showcase their golden-brown color and delicate layers. Garnish with a sprinkle of cumin seeds or fresh herbs for an added touch of elegance.