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Monday, September 01, 2014

Naan -e-Uzbaki Recipe ~ Afghanistan Recipes

Uzbaki style naan

Am so excited this month we are doing world cuisine for Bm and for the first letter A I chose to take Afghanistan. I chose this country bcoz I know there might be some recipe similar to Indian dishes and My family would to have them in an ordinary day. So i was successful enough to search some recipes online and they turned delicious. For the bread I made Afghani Bolani and Uzbaki . Am sharing the Naan-e Uzbaki recipe which I adapted from here. Uzbaki bread is similar to naan we make in Indian . Naans are also made in afghani cuisine But this is the yeasted version of Naan they make in a tandoor oven. But I don't own a tandoor oven I had to take help of my electrical oven. This naan is shaped into disc and poked with fork in the center  and are generally made thicker than our usual naan. Traditionally they are only made with all purpose flour. This bread had a rustic crust but soft from inside. perfect to have with any curry you like.Lets move on to the recipe..


                                          Recipe Category
    Preparation time
    Cook time
 2 1/2 hr
 20 mins


    All purpose Flour - 1 1/2 cup
    Warm water - 1/2 cup ( adjust as needed)
    Dry yeast - 1/2 tsp
    Sugar - 1/2 tsp
    Salt - 1/2 tsp
    Oil - 1 tbsp
    Black sesame seeds - 1 tsp ( optional)


  • Mix flour, dry yeast, sugar, salt in a bowl.
  • Add warm water little by little and make a smooth dough.
  • Grease the bowl and keep the covered for 2 hours or till it double in volume.
  • Pre heat the oven at 400c. In a cookie tray or any aluminium tray put parchment paper or aluminium foil.
  • After the dough rises punch the dough, divid the dough into two parts.
  • Take one part and flaten the dough with your hand ( you can even use a rolling pin )
  • Using a fork prick the center of the dough giving it a star design or just pricking to form a cirle.
  • Place the shaped dough on the prepared tray.
  • In the lower shelf of the oven keep cold water filled in a tray.
  • Bake the bread for 10 -15 mins .
  • After they are done brush the crust with oil and bake them again till you see a light brown crust.
  • Cool them a bit and serve with a curry or soup.

Afghanistan recipes

Linking to Vardhini's Bake Fest and Nalini's Kitchen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44


  1. They are so tempting from my monitor screen. i bet they tasted yummy in real.

  2. You really went all out with this meal having Bolani and naan. Awesome!

  3. That's such a delicious naan..very nicely done..

  4. Now this is something I would love to try out. And the star pattern in the centre looks nice:)

  5. The star is so cute on that naan. You really do have lot of patience to cook this spread. Great job!

  6. love the imprint on the bread and looks so soft

  7. delicious! lovely spread.. so soft and tasty naan

  8. thanks to introducing new dishes dear...

  9. A great start to the mega BM Manjula. I know you will be doing spreads from every country. Excited to see all your dishes. The Afghani platter looks amazing..


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