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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. 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.
4. 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.
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