Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos
Afghani Feteer Naan is a multilayered flatbread, soft and fluffy
long and oval-shaped flatbread, filled with salty onion and fresh coriander
leaves. Using butter in each layer makes
the naan soft and fluffy
This bread is best described as a
croissant paratha. It’s light, flaky, buttery, and divine with a cup of tea,
jam, kebabs, anything, or just as it is. It’s oven-baked bread, and if
you could smell the aroma in my house you would not be able to leave. the recipe comes from one of my favorite recipes
I have been trying a lot to make
perfect naan before but unfortunately, I couldn’t succeed in making such a fluffy
and soft naan, then I realized with a cooled mind that where I have been actually making the mistake
Kneading perfect dough is a key to
soft and fluffy naan, rather all types of soft bread including chapatti
parathas depend on how is kneaded, just preparing kachoris and puri
requires a bit harder dough than naan, bread, or paratha chapati dough you can find
out naan dough
recipe in my previous post
Recipe tips:
- Naan dough ball weight should be approximately 200g each
- Using dough less than 200g means that naan will not be too soft or fluffy
- Don’t use a rolling pin or flour dust over naan otherwise may stiff
- Not cook naan on high or medium flame otherwise, your nan may burn
- Don’t bake the naan for more than 5 minutes it will be stiff and dry
- Must apply butter over naan after taking it out from the oven
- Additionally, you can variations in making naan using chicken or mutton mince or grated cheese with parsley instead of onion the rest of the method will be the same
- Cooking naan based on Tawa will keep it soft
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Prepare this recipe first required kneading
dough that I have shared in my previous post you can see from there
Secondly, take all veggies and prepare them to keep aside
Wash the onion before cutting otherwise your
naan can be soggy
Sprinkle some salt over the onion mix them with chopped
coriander leaves mix them together and set aside
Place the naan dough on a working surface make a hole
in the center of the dough, give it to thick rope shape, and then divide it into
equal portions
Take a portion and give it a ball shape
place it on a tray
Take one ball and roll it approximately 10-12 inches in
a round shape, apply melted butter over the rolled roti then
sprinkle flour
Now put salted onion slices and coriander leaves
over the roti, and start rolling till the end, in each roll apply
butter on top, it will look like a rope
Again gently start rolling the rope like a snail_and press the end in the middle
Place all prepared dough balls on the tray and cover them with a kitchen towel
In the second method roll the dough ball with
the same method as before, apply melted butter sprinkle flour then put
onion and coriander over the roti, a bit changing in rolling roti, cut the roti from the middle down
Roll it like a cone from left to right Apply butter in each rolling until it becomes
completely rolled, press it gently, and repeat the same process
with other naan dough too
Now it’s up to you what is easy to apply the method
Cover the prepared dough with a kitchen towel and leave it for 15 minutes to rise, while making the naan right there turn on the oven
at 250 C for 30 minutes
Take one prepared naan dough press it gently
with an oily hand and give it to naan shape, Pierce with the fork over the naan
Put the naan on preheated
tawa on low-medium heat just for 1-2 minutes till cooked from the bottom
Shift the uncooked naan on the baking dish and milk wash on top of the naan
Put the naan in the preheated oven on the top rack at
250 C for just 5 minutes
Take the naan out of the oven
Then apply butter over the naan, butter makes your naan soft and aromatic
Again cover with a kitchen towel for 20 minutes
Feteer naan is ready, you can see the perfect soft naan texture in the below picture
Afghani feteer naan is a multilayered
flatbread, soft and fluffy long and oval-shaped flatbread, filled with salty
onion and fresh coriander leaves
Ingredients:
- 150g, butter/margarine
- 3 tbsp, milk
- 1-2 pinches, yellow food color
- 1 cup, onion thinly sliced
- 4-5 pinches, of salt
- 2 tbsp, coriander leaves freshly chopped
- Naan dough
How to Make the Afghani Feteer?
- Place the naan dough on the working surface and make a hole in the center of the dough
- Give it to thick rope shape and then divide it into equal portions
- Take a portion and give it a ball shape place it on the tray
- Take one ball and roll it approximately 10-12 inches in a round shape
- Apply melted butter over rolled roti then sprinkle flour
- Now put salted onion slices and coriander leaves over the roti
- Start rolling till the end, in each roll apply butter on top
- It will look like a rope
- Again gently start rolling the rope like a snail
- And press the end gently in the middle
- Place all prepared dough balls on the tray and cover them with a kitchen towel
- In the second method roll the dough ball with the same method as before
- Apply melted butter sprinkle flour then put onion and coriander over roti
- Here is a bit of change in rolling roti
- Cut the roti from the middle down
- And roll it like a cone from left to right
- Apply butter in each rolling until it becomes completely rolled
- Press it gently and repeat the same process with other naan dough too
- Now it’s up to you what is easy to apply the method
- Additionally, you can variations in making naan using chicken or mutton mince or grated cheese with parsley instead of onion the rest of the method will be the same
- Cover the prepared dough with a kitchen towel and leave it for 15 minutes to rise
- While making naan right there turn on the oven at 250 C for 30 minutes
- Take one prepared naan dough press it gently with an oily hand and give it into a naan shape
- Pierce with the fork over the naan and put the naan on preheated tawa on low-medium heat just for 1-2 minutes till cooked from the bottom
- I put 2-3 pinches of yellow color in milk then apply you can use simply plain milk wash
- Shift the uncooked naan on the baking dish and milk wash on top
- Put it in the preheated oven on the top rack at 250 C for just 5 minutes
- Take the naan out from the oven and apply butter over the naan and again cover with a kitchen towel for 20 minutes
- Butter makes your naan soft and aromatic
- Afghani feteer naan is ready to serve with tea, cutlets, or kabab
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