Afghan Naan Tandoor Bread

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Afghan Naan is the everyday bread of Afghanistan, traditionally slapped onto the walls of a cylindrical clay tandoor until it puffs into a soft, blistered flatbread with a smoky aroma. This home-friendly version captures that iconic chewy texture and tear-apart shape using a hot oven and a few pantry staples. Each teardrop loaf is finished with sesame and nigella seeds for a nutty crunch that pairs beautifully with kebabs, korma, or a simple bowl of yogurt.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 2 gSugar
• 11 gProtein
• 485 mgSodium
• 135 mgPotassium
• 35 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the dough

• 4 cups (520 g) all-purpose flour
• 1 tsp (4 g) active dry yeast
• 1 tsp (5 g) granulated sugar
• 1 tsp (6 g) fine sea salt
• 1 cup (240 ml) warm water, about 105°F
• 1/4 cup (60 g) plain whole-milk yogurt
• 2 tbsp (30 ml) vegetable oil, plus more for the bowl

For topping

• 1 large egg, beaten with 1 tbsp water
• 2 tbsp (20 g) white sesame seeds
• 1 tbsp (10 g) nigella seeds
• 1 tbsp poppy seeds or black sesame seeds (optional)

Directions

1. Stir the yeast and sugar into the warm water in a small bowl and let stand for 5 to 8 minutes, until the surface looks foamy and creamy.
2. In a large mixing bowl, whisk together the flour and salt, then make a well in the center and pour in the yeast mixture, yogurt, and vegetable oil.
3. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and just barely tacky.
4. Shape the dough into a ball, rub it lightly with oil, place it in a clean bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until nearly doubled in size.
5. Punch the dough down and divide it into 4 equal portions. Roll each piece into a smooth ball, then use a rolling pin to stretch it into a teardrop or oval about 8 inches long and 1/4 inch thick.
6. Set a baking stone or heavy rimmed sheet pan on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes; place a small metal pan of water on the lower rack to create steam.
7. Brush each shaped loaf generously with the egg wash and sprinkle with the sesame seeds, nigella seeds, and any optional seeds, pressing them gently so they adhere.
8. Slide one or two breads at a time directly onto the hot stone and bake for 7 to 9 minutes, until puffed, blistered, and deep golden on top with lightly charred edges.
9. Remove from the oven and wrap the hot bread in a clean kitchen towel to keep it soft while you bake the remaining loaves. Serve warm with kebabs, stews, or plain yogurt.

Cook’s Notes

• For a more authentic tandoor char, preheat a large cast-iron skillet or an inverted baking sheet on the highest oven setting and bake the breads on the bottom element for the last 1 to 2 minutes.
• If you don't have yogurt, substitute with an additional 2 tablespoons of warm milk for a slightly richer, softer crumb.
• Dough hydration matters: if your flour is very thirsty, add water 1 tablespoon at a time until the dough clears the bowl without sticking to your hands.
• Always bake on a preheated stone or steel to get the oven spring and bubbles characteristic of true naan; a cold sheet pan yields flat, dense bread.
• Leftover naan keeps in an airtight bag at room temperature for 2 days, or freeze layered with parchment for up to 2 months and reheat in a hot oven.

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