Afghani Naan Bread – a delicious recipe with active dry yeast, water, sugar, milk, egg, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
680
kcal
Calories
16
g
Fat
111
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 teaspoons active dry yeast, 1 cup warm water, 1/4 cup sugar, 3 tablespoons milk, and more.
Yes, Afghani Naan Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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