Afghan Naan (Naan-e Afghani)

Name: Afghan Naan (Naan-e Afghani)
Total time: 2 h
Cuisine: Afghan
Ingredients: 500g strong white bread flour; 7g fast action dried yeast; 1 tsp caster sugar; 2 tsp fine salt; 300ml warm water; 2 tbsp sunflower oil; 1 tbsp nigella seeds, also called black onion seeds; 1 tbsp sesame seeds

Long, chewy oval flatbread with finger ridges and nigella seeds, baked in a very hot oven to puff and blister.

Time2 hr
LevelMedium
Costabout £0.35 a head
Oven250°C (230°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

523kcal
94.5gcarbs
2.3gof which sugars
10.4gfat
2.7gsaturates
13.4gprotein
4.2gfibre
3.2gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gstrong white bread flour
7 gfast action dried yeast
1 tspcaster sugar
2 tspfine salt
300 mlwarm water
2 tbspsunflower oil
1 tbspnigella seedsalso called black onion seeds
1 tbspsesame seeds

Method

1
Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and oil and mix to a soft dough.
2
Knead on a lightly floured surface for 10 minutes until smooth and stretchy. Put in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled.
60 min
3
Put two heavy baking trays in the oven and heat it to its highest setting, about 250°C (230°C fan).
4
Divide the dough into 4. Stretch each piece into a long oval about 30 cm by 15 cm. Press rows of lines along the length with your fingertips, then brush with water and scatter over the seeds.
5
Lay a dough oval on each hot tray (bake two at a time) and bake for 8 to 10 minutes, until puffed and golden with darker patches.
9 min
6
Wrap the cooked breads in a clean tea towel to keep them soft and serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.