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Afghan bread – the national bread of Afghanistan; Roghni Naan – When preparing the dough, flour is mixed with desi ghee and milk. The dough is garnished with sesame seeds before baking the naan. Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices.
[3] In Afghanistan and northeastern Iran, these biscuits are called کلچهٔ خطائی kulcha-i khaṭāʾī in Persian (kulcha is a type of Afghan, Iranian and Indian bread similar to nān). [4] It is also a mispronunciation of نانِ کوتاہ naan-e-koṭah – shortbread where نان naan means Bread, and کوتاہ koṭah means ...
Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9] During India’s Mughal era in the 1520s, naan was a delicacy that only nobles and royal families enjoyed because of the lengthy process of making leavened bread and because the art of making naan was a revered skill known by few.
For optimal sensory and chemical stability of tandoor bread, the water level is 720 milliliters per kilogram, protein concentrations range from 10.3% to 11.5%, between 1.2 and 1.6% salt is added, and the bread is baked in temperatures ranging from 330 to 450 °C. [9]
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Each of these naan get a brush of turmeric and jaggery water, as soon as they are baked. This gives the naan golden colour and also makes it last longer. The qalia is a soupy curry, made with a number of ingredients and with a long process. There are a number of variations in spices and the ingredients across the towns close to Aurangabad.
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It usually includes chicken curry, potatoes, a boiled egg, and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine. The meat with gravy, potatoes, egg, and yardlong beans are served side by side on a plate, with the aloo puri folded in fours on top.