Afghan Bread Naan Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a similar tang with more protein.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds provide a similar crunch at a lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Start with 1 tablespoon of instant yeast and 1 tablespoon of sugar in a bowl.

Add 1/2 cup of warm water to the yeast mixture.

Combine 2 cups of white flour and 2 cups of whole wheat flour in a large bowl.

Add 1/4 cup of olive oil and 2 teaspoons of salt to the flour mixture.

Gradually add about 2 cups of water, starting with 1/2 cup and then adding 1.5 cups more, mixing until a dough forms.

Knead the dough by hand, adjusting water as necessary based on the dough's texture.

Cover the dough and let it rise for about 1.5 to 2 hours until doubled in size.

Prepare two cookie sheets with parchment paper and oil the bottom.

Preheat the oven to 425°F (218°C).

Punch down the risen dough and divide it into two portions.

Roll each portion into a flat oval shape.

Brush the surface with a mixture of Mustang yogurt and milk.

Sprinkle Nigella seeds on top.

Place the naan on the prepared cookie sheets and bake for 12 minutes, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens