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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.

If you have tried this Feteer Naan Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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 a thick rope shape, and then divide it into equal portions.

Take a portion and give it a ball shape, and place it on a tray.

Take one ball and roll it approximately 10-12 inches into 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 roll.

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.o

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 oiled hand, and give it a naan shape. Pierce the naan with a fork.

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

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.

Egg Biscuit Recipe ( Ande Wala Biscuits )

Sana Rasheed Add Comment

Egg Biscuits Cookie | Biscuits Recipe || How to Make Coin Biscuits with step-by-step photos

Egg Biscuits are sweet, light, tasty tea-time snack items, chewy biscuits made with egg and maida. And like small kinds of gold coins, these biscuits are available in almost all bakeries in Pakistan. No baking powder or baking soda are added as additional ingredients; they are easy to make at home, prepared with a few ingredients, and baked for around 10-15 minutes.

I love to have these with hot tea. These small gold coins have been my hot favorite since my childhood. I remember those days when I used to bring them from the nearby bakery by taking some money from my mother 😊

Let me share one thing with all:l to be very honest, I wasn’t good at baking, but gradually,y with time,e I learned tips and tricks of baking.g I still may not be perfect,t but I keep trying and experimenting a lot to do better in baking. Just make this egg biscuit;t I tried twice,e, then I was able to share it here.

In short, you may fail in the first attempt to make perfect cooking or baking, but never give up or lose hope; always keep trying, as perfection only comes through practice.

If you have tried this Egg Biscuits Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Would also like to suggest: don’t use measuring cups in baking;g, buy a kitchen scale. This is the best measuring method and will make perfect baking.ing, You can also check out other cookies on my blog,s such as Zeera biscuits,nankhatai cookies, kulcha cookies, and gram nankhatai cookies

So let’s begin

Tips:

All ingredients used for making biscuits should be at room temperature. Before filling the cookie batter into a piping bag, check its consistency by putting a drop of the batter on a flat surface.

If the batter spreads on the surface, you need to add more flour—about 2 to 3 tablespoons. Otherwise, the cookies will spread too much on the tray while baking.

Baking time may vary depending on your oven quality, but my cookies were ready in about 10 to 15 minutes. Egg biscuits don’t have a fixed size or shape, so if they come out a bit deformed, there’s no need to worry! You can choose to make them small, medium, or even large based on your preference.

It's best to serve the cookies the next day, as they won’t be crisp enough for 3 to 4 hours after coming out of the oven.

To make this recipe,e first line the baking tray with greaseproof paper;t grease the tray with oil, il line the butter paper, and keep aside.

Sift the flour and add salt and food color.

Stir to combine well and keep aside. Turn on the oven at 180 C to preheat

Take a deep mixing bowl, then put eggs in the bowl. Lightly whisk them first with the help of a whisk, then add powdered sugar and whisk them together for 3 minutes until well combined.

Then add melted butter and lemon essence.

Keep whisking for around 5 minutes till everything is incorporated.

Now add flour little by little. Keep mixing with the whisk slowly.

Now the flour batter is ready.

Before filling the batter into the piping bag, check its consistency.

Now transfer all cookie batter into the piping bag.

fill-the-cookie-batter-into-the-piping-bag

Cut the edge with scissors.

Carefully put the small or medium-sized cookie batter on a baking tray by rotating your hand.

Keep the distance between placing the cookie batter.

Put the baking tray into the oven and bake the cookies at 180 c for 10-15 minutes.

Once the aroma starts coming out and the bottom edges of the cookies are getting bro,,wn your cookies are ready.

Transfer to the p. When they are cooled completely, keep them in an airtight container.

Look at the bottom side of the biscuit.

It can be stored for up to 3-4 weeks.

The next day is ready to serve with tea.

Chicken Bread Roll Recipe ( Dinner Roll )

Sana Rasheed Add Comment

chicken-bread-rolls-recipe-with-step-by-step-photos

Chicken Bread Rolls | Stuffed Buns| How to Make Breaded Chicken with step-by-step photos....

Breaded Chicken Recipe is a delicious, easy, and simple stuffed baked bread roll. I simply love the way it looks: braided and stuffed chicken bread. Even though I have been making the chicken bread roll often, there is always a sense of satisfaction to see the golden brown braided and stuffed chicken bread come out perfectly.

The Chicken Bread Roll is such an amazing recipe that every time I make it, it never goes wrong. I got this recipe from my friend’s kitchen. Ever since, I have been following the same with wonderful results. I use this recipe for the bread and use a variety of fillings including chicken, keema, or just plain veggies. Hopefully,

I’ll share with you all the recipes in the future, in sha ALLAH. You can just make this stuffed chicken bread roll from any leftover chicken too, like the tandoori chicken, fried chicken, chicken malai both, mince mixture, or even a tandoori fish recipe.

This is an amazing way to use up your leftover dishes, including any mutton or veggie recipes. Though I am paranoid about making bread in the kitchen, this is one recipe that I love to make again and again without any difficulty. I simply love the sheer ease of it. Nothing like seeing the dough rise and watching it become soft, fluffy, and brown. I fondly keep looking through the oven mirror like a small kid every time I bake anything. Baking and getting it right is something that I really cherish and enjoy to the core.

Additionally, I used the same stuffing that was used in making chicken puff patties, but you can always use the filling of your choice for this chicken bread roll. I have already shared the pizza dough recipe in my previous post, so you can find it on my blog with the help of the given link, or you can even knead the dough using your method.

I truly hope that you try this chicken bread roll recipe and enjoy it, so let's begin

If you have tried these Stuffed Bread Rolls, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To prepare this recipe, first knead the dough and let it rise in a warm place for an hour.

Meanwhile, prepare the stuffing for these bread rolls.

The dough has risen; punch it for a minute, then transfer the dough to the working surface, sprinkle the flour dust, and knead the dough again for 2-3 minutes.

Divide the dough into equal portions.s

And give them round shapes. Take one dough ball and roll the dough ball 5-6 inches in diameter. Make slits with a sharp knife on one side of the rolled disc. Place 2-3 tbsp chicken mixture on the plain side of the rolled disc.