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 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 in a round shape, apply melted butter over the rolled roti, then sprinkle flour.r

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 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.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.n

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.

Sausage Rolls Recipe

sausage-bread-rolls-with-step-by-step-photos

Sausage Roll Recipe | Sausage Bun Recipe || How to Make Sausage Roll with step-by-step photos

Sausage Rolls are a staple of both British and Irish food, buttery sausage bakes to golden perfection, and give delightful flakiness and crisp texture to accompany the ready-made sausage filling made with beef mince and spices.

But if you don’t like the sausage taste so can be filled with chicken, mutton roll, or kababs of your choice.

Sausage rolls are prepared in two ways: one is done with puff pastry and the other one with bread dough. I prepare them with bread dough.

Sausage rolls are light and soft bread stuffed with sausage meat. These sausage bread rolls put an elegant spin on my bread roll recipe.

They are light and, most of all, kid-friendly. They are a real crowd pleaser. It is such an easy recipe, and the result was outstanding. The texture and flavor of this bread were absolutely delicious.

It turned out exactly as I had hoped not only do they taste good, but they also look beautiful. I have made this countless times now because my family loves this.

These bread rolls are an excellent addition to the family menu, especially if you like the art of bread making, as I do

This sausage bread can be made in bulk because it freezes so well. If you choose to freeze them, let the rolls come to room temperature.

Put them in a Ziploc or tightly sealed plastic bag and store them in the freezer. You need to let them thaw before warming them. You can place them in the oven to warm up or microwave them for a minute or two. These sausage bread rolls are the best for Sehri, a tasty and light meal for the sehri items

For more Similar Bread Recipes:

Chicken cone bread

Garlic bread

Stuffed chicken bread

Chicken bread roll

If you have tried this Sausage Bun 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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Tips:

Try to leave some spaces at both ends of the sausage while wrapping it, because the dough will still rise up and cover the left-out space a little bit.t
I like to steam or grill the sausage links before I wrap them around the dough because I want them to be thoroughly cooked.
Mixers can also be used for mixing the dough, which saves time and energy
Be sure to measure accurately. You can see both the standard and the metric measurements below
Bring all your ingredients to room temperature before combining them. Except for the milk, which needs to be warm.
When making bread, always use bowls that are large enough to accommodate the size of the dough when it doubles or triples in size.
These bread rolls are perfect for breakfast, dinner, or even snack time, and they will definitely create a memorable taste for you and your family.

To prepare this sausage bread recipe,e we will prepare the dough. Measure the sugar into two equal portions; one of the portions will be added with yeast, and another one with all-purpose flour.

Dissolve the yeast and 40g sugar in the warm milk. Reserve the 40g sugar for later use

Cover the cup and leave it for 10 minutes in a warm place until foamy and bubbling.

Boil the water in the saucepan/pot and put the sausages in the water. Cook them for around 10 minutes over a medium-high flame.

Then drain them out into the colander and set aside.

Beat the egg with milk.k

Transfer the yeast mixture to another large mixing bowl. Then combine all dough ingredients in the bowl,l such as oil, salt, remaining sugar, egg, and bread improver.

Stir to mix up till everything is incorporated.d

Sift the flour directly into the mixture bowl. Mix them together with the help of a spatula, and add lemon essence.e

Knead the dough for minutes until all the dough is formed.

Transfer the dough to the working surface.e

Then start kneading the dough for around 10 minutes. Stretch the dough with the help of your palm and then fold. Do it again and again, then add melted butter over the dough.

It will turn sticky, you're not to worry.

Knead the dough further for 5-10 minutes.

Once the dough gets smooth and elastic

Transfer to the lightly greasedbowl. Cover the dough with a kitchen napkin_And leave it to rest for around 2 hours or until double-in-size

Once the dough has proofed

Punch the dough down for 2-3 minutes so that remove the excess air.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.

And rolls it out into a rope long enough to wrap around the sausage about 3 times.

Wrap the rolled dough around the sausage.

Have a look closely

Place them on a lightly greased and floured baking tray at least 2 inches apart.

Cover the rolls with a damp cloth, and let rise until doubled in volume, about 30 minutes.

Preheat the oven to 200 C or 350 F for 2 minutes the surface of the bread rolls with the egg wash.

Then place in a preheated oven and bake for 15 to 20 minutes or till golden brown.

Once the sausage bread rolls are baked.

Apply some butter over baked sausage breadrolls. Applying butter over baked bread brings softness and shine together. er

Then again, cover them up for 5 minutes.

Place them on a wire rack until completely cooled down.

You can see how is the beautiful color and texture of the rolls, along with the inside looks and color of the back roll.s

Now, sausage bread rolls are ready. ady

Serve sausage rolls with hot tea and coffee

Afghani Feteer Naan Recipe