Naan Flatbread from Parwana by Durkhanai Ayubi
This recipe is for the bread that is traditionally eaten alongside almost any Afghan meal. Although naan would usually be bought from the local naanwahi (bakery), my mother remembers occasions as a...
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Cooking tools:
- Oven
Ingredients
- 375 ml (1½ cups) lukewarm water
- 2 tablespoons plain yoghurt
- 2 tablespoons sunflower oil
- 600 g (4 cups) plain (all-purpose) flour
- 2 teaspoons dried yeast
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