Learn to Make Afghan Bread: A Traditional Flatbread Recipe

Afghan bread, also known as Nan-i-Afghani, is a staple in Afghan cuisine. This flatbread is typically oval or rectangular and baked in a tandoor. The tandoor is a traditional oven used in the sub-continent region. It is made of bricks and sits above ground. Afghan bread is similar to pita or Lebanese bread and often features black cumin seeds for added flavour and decoration.

In Afghanistan, bakers still use traditional methods to make this bread. The dough is spread around the tandoor, where it puffs up quickly. The aroma of fresh bread fills the air, attracting people early in the morning. Bakers use long iron tongs to remove the bread from the tandoor walls. Unlike Western breads packaged in plastic, Afghan bread is carried in cloth bags.

Afghan bread is served with most meals and acts as both a fork and spoon. It is torn into shreds to pinch food or soak up liquids on the plate. The bread has no firm crust and tastes similar to Indian naan. It has a dense and rich flavour that complements various dishes.

• 1½ cups (375 g) water
• 1 sachet (7 g) dry yeast
• 1 tablespoon (14 g) sugar
• 4 cups (550 g) all-purpose flour
• 1 tablespoon (18 g) salt
• 1¾ teaspoons (7 g) baking soda
• ¼ cup (55 g) corn oil
• 1 egg yolk
• 1 tablespoon (15 g) water for egg wash
• 2 tablespoons (30 g) black cumin seeds

• Tandoor or oven
• Mixing bowl
• Baking sheet
• Rolling pin
• Basting brush
• Iron tongs (if using tandoor)

Procedure

1. Mix ½ cup water, yeast, and sugar. Let it sit for 10 minutes until foamy.
2. Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture.
3. Add small amounts of remaining water until it forms a soft dough that can be moulded. Knead for 5 minutes.
4. Cover with paper and let rise for 1½ hours.
5. Mix together the egg yolk and 1 tablespoon of water to make egg wash. Set aside.
6. Divide dough into eight parts and roll each into a ball.
7. Roll each ball into an oval shape, about 20 cm long and 5 cm thick.
8. Make lines on top of the dough. Brush on egg wash, and sprinkle with black cumin seeds.
9. Bake in a preheated oven at 350°F (175°C) for 25 minutes.

Nutritional Values