, or Nân-i Afğânī
نان افغانی), is the national bread
. The bread is oval or rectangular and baked in a tandoor
, a cylindrical oven that is the primary cooking equipment of the sub-continental region. The Afghan version of the tandoor sits above ground and is made of bricks, which are heated to cook the bread. The bread, also known as naan
, is shaped and then stuck to the interior wall of the oven to bake. Black cumin
seeds are often sprinkled on the bread, as much for decoration as for taste, and lengthwise lines are scored in the dough to add texture to the bread.
Afghan bread is commonly stocked at Middle Eastern grocery stores in western countries. In Afghanistan the baker still cooks the bread the traditional way by spreading the dough
around the tandoor, so that it quickly puffs up and starts to colour and emit a fresh bread smell that draws the early morning throngs of people. The baker
then uses two long iron tongs
to pull the bread from the tandoor wall. Afghans carry the bread in cloth bags. Read more...