📝 About This Recipe
Nan-e-Afghani is the soul of Afghan cuisine, a majestic oval flatbread characterized by its distinct ridges and a perfect balance between a crisp exterior and a pillowy interior. Traditionally baked against the searing clay walls of a tandoor, this recipe adapts those ancient techniques for your home oven using a pizza stone or baking sheet. Topped with nigella and sesame seeds, it offers an aromatic journey to the bustling streets of Kabul with every tear and bite.
🥗 Ingredients
The Dough Starter
- 1 1/2 cups Warm Water (between 105-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Sugar (to feed the yeast)
Dry Ingredients
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Whole Wheat Flour (for authentic texture and nuttiness)
- 1 1/2 teaspoons Fine Sea Salt
Liquids and Binding
- 2 tablespoons Vegetable Oil (plus more for greasing the bowl)
- 2 tablespoons Plain Yogurt (full fat, at room temperature)
The Glaze and Toppings
- 1 large Egg (beaten)
- 1 tablespoon Water (to mix with egg)
- 1 tablespoon Nigella Seeds (also known as kalonji)
- 1 tablespoon White Sesame Seeds
- 2 tablespoons Melted Ghee (for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and salt.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture, vegetable oil, and yogurt. The yogurt is a secret chef's tip for a softer crumb.
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4
Using your hands or a dough hook on low speed, mix until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time; if too dry, add a splash of water.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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6
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Punch the dough down to release air. Divide it into 4 equal portions and roll each into a smooth ball. Cover and let them rest for another 15 minutes.
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8
While resting, place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C). High heat is crucial for the perfect crust.
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9
Take one dough ball and flatten it into an oval shape about 10-12 inches long and 1/2 inch thick. Use your fingers or a dough scraper to press 3-4 deep longitudinal ridges down the length of the loaf.
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10
Whisk the egg and 1 tablespoon of water together. Brush the surface of the shaped dough generously with the egg wash.
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11
Sprinkle a mix of nigella seeds and sesame seeds over the top. Use your fingertips to press the seeds slightly into the dough so they don't fall off.
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12
Carefully transfer the dough onto the hot pizza stone or baking sheet. You may need to do this in batches. Bake for 4-6 minutes until the bread is puffed and the top is a deep golden brown.
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13
Remove from the oven and immediately brush with melted ghee or butter for a professional, glossy finish and extra flavor.
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14
Wrap the hot bread in a clean kitchen towel for a few minutes before serving; this traps a bit of steam to keep the crust from becoming too hard.
💡 Chef's Tips
Use a spray bottle to spritz a little water into the oven just as you put the bread in; the steam helps create a crispier crust. Don't skip the ridges! They aren't just decorative; they prevent the bread from puffing up like a balloon and create the classic texture. If you don't have nigella seeds, you can substitute with poppy seeds, though the flavor profile will change slightly. Ensure your oven is fully preheated for at least 30 minutes before baking to ensure the stone is searing hot. Store leftovers in a sealed bag and reheat in a dry skillet or toaster oven to restore the crunch.
🍽️ Serving Suggestions
Serve warm alongside a rich Afghan Lamb Stew (Qormah-e-Gosht) to soak up the juices. Pair with a side of fresh Sabzi (sautéed spinach) and a dollop of thick Greek yogurt. Enjoy for breakfast with salty feta cheese, walnuts, and a cup of hot cardamom tea. Use as a vessel for dipping into Borani Banjan (layered eggplant and yogurt dip). Wrap around hot kebabs with fresh cilantro and sliced red onions for a traditional street-food experience.