Prep 1 hr
Cook 20 mins
This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Afghani naan is a little different from Indian naan. This version is sweeter, and is cooked on a grill or in a hot pan.
- 2 1⁄4 teaspoons active dry yeast
- 1 cup warm water
- 1⁄4 cup sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1⁄2 cups bread flour
- 1⁄4 cup butter, melted
- Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
- Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
- Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
- Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.