Yummy Traditional : Afghani Feteer Naan Recipe

Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos

Afghani Feteer Naan is a multilayered flatbread that is soft, fluffy, and oval-shaped. It is filled with salty onions and fresh coriander leaves. By using butter in each layer, the naan becomes incredibly tender and airy.

This bread can best be described as a cross between a croissant and a paratha. It’s light, flaky, buttery, and pairs wonderfully with a cup of tea, jam, kebabs, or simply enjoyed on its own. Baked in the oven, the aroma of this bread fills the house, making it hard to resist.

I have tried many times to make the perfect naan, but I struggled to achieve that ideal fluffiness and softness. Eventually, I realised where I had been making my mistakes.

Kneading the perfect dough is essential for achieving soft and fluffy naan. This principle applies to all types of soft bread, including chapatis and parathas, which depend heavily on the kneading process.

For kachoris and puris, however, you need to prepare a slightly harder dough than you would for naan, bread, or parathas. You can find my naan dough recipe in my previous post.

Recipe tips:

The weight of each naan dough ball should be approximately 200 grams. Using dough that weighs less than 200 grams may result in naan that is not soft or fluffy.

Avoid using a rolling pin or dusting the naan with flour, as this can cause it to become stiff. Additionally, do not cook naan over high or medium heat, as it may burn.

Bake the naan for no more than 5 minutes, as baking for longer will make it stiff and dry. It is important to apply butter to the naan right after taking it out of the oven.

You can also make variations of naan by using chicken or mutton mince, or grated cheese with parsley instead of onion. The rest of the preparation method remains the same.

Cooking naan on a Tawa will help keep it soft.

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Prepare this recipe first by kneading the dough that I shared in my previous post. You can see from there

Secondly, take all the 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 centre 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 of a change in rolling the roti, cut the roti from the middle down

Roll it like a cone from left to right. Apply butter in each roll until it becomes completely rolled, press it gently, and repeat the same process with the other naan dough too

Now it’s up to you to decide what is easy to apply the method to

Cover the prepared dough with a kitchen towel and leave it for 15 minutes to rise. While making the naan, 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 a naan shape. Pierce the naan with the fork

Put the naan on a preheated tawa on low-medium heat just for 1-2 minutes till cooked from the bottom

Shift the uncooked naan to 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 picture below

Afghani feteer naan is ready to serve with tea, cutlets, or kabab

Afghani Feteer Naan
Author: Sana Rasheed
Preparation Time:40 mins
Cooking time:7 mins
Total time:47 mins
Servings:3
Recipe Category: Baking
Cuisine: Afghan
Calories per serving:88 kcal

Afghani feteer naan is a multilayered, 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 colour
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 centre of the dough
Give it a 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 the 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 the 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 roll until it becomes completely rolled
Press it gently and repeat the same process with the other naan dough too
Now it’s up to you to decide what is easy to apply the method to
Additionally, you can make 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 shape it into a naan
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 colour in milk, then 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 of 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

*Not be duplicated, rewritten, or published without permission- Thank you!

Afghani Feteer Naan Recipe

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