MAIN INGREDIENTS
The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. In Afghanistan, bolani is not only a popular street snack but it is also often prepared at home and usually served as a side dish.
It is traditionally enjoyed warm, accompanied by coriander chutney and a creamy, mint-flavored Afghan yogurt dip called chakkah.
Naan-e afghani is a traditional flatbread made primarily with wheat flour and water. The dough is stretched into an oval or rectangular loaf, brushed with egg wash, and then baked in a hot tandoor oven. The thin bread can be enriched with oil or melted butter and a handful of seeds scattered on top such as sesame seeds, nigella seeds, cumin, caraway, or poppy seeds.
Considered the national bread of Afghanistan, naan-e afghani is prepared on a daily basis and is an indispensable part of every Afghan household. The bread is best when eaten right out of the oven, and it is typically used as an accompaniment to almost every Afghan meal.
MAIN INGREDIENTS
Naan-e roghani is a traditional flatbread originating from Afghanistan. Although very similar to classic naan, the roghani has a softer and pillow-like texture due to the extra oil that's added to the dough. It's usually made with a combination of oil, flour, salt, sugar, yeast, milk, sesame seeds, and nigella seeds.
The flour is mixed with oil, lukewarm water, salt, sugar, and yeast in order to make a sticky and soft dough. The dough is kneaded and left to double in size. Each ball of dough is flattened and shaped into a circle before it's brushed with milk, sprinkled with nigella and sesame seeds, and then baked until golden brown.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.