Afghan Bread

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Afghanistan Afghan bread or Nan-i-Afghani is the national bread of Afghanistan. It is a flatbread and can be oval or rectangular. It is baked in a tandoor, the primary cooking equipment of the sub-continent region. The Afghan tandoor sits above ground and is round and made of bricks, which are heated to cook the bread. Afghan bread, also known as "nan breads", are shaped, then stuck onto the sides of the oven to bake. Often black cumin seeds or caraway seeds are sprinkled on Afghan bread for decoration as much as taste, and lines are made in the dough lengthwise to add texture to the bread. Afghan bread is similar to pita or Lebanese bread. Afghan bread is commonly stocked at Middle Eastern grocery stores in western countries. In Afghanistan the baker still cooks the bread the traditional way by spreading the dough around the tandoor, whereby it gets puffy quickly and starts to colour and emit a fresh bread smell that draws the early morning throngs of people. The baker then uses two long iron tongs to pull the bread from the tandoor wall. It is carried in cloth bags b

Cuisine: Afghanistan · categories: Afghan recipes; Baking recipes; Medium Difficulty recipes; Pashtun recipes; Recipes; Recipes for flatbread; Recipes using all-purpose flour; Recipes using corn oil; Recipes using egg yolk; Recipes using sugar; Recipes with images; Recipes with metric units; Vegetarian recipes

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