Afghan bread

Afghan bread, known locally as Nân-i Afğânī, is a beloved staple in Afghanistan. This traditional bread is baked in a tandoor, a type of cylindrical oven prevalent across the Indian subcontinent. Unlike some tandoors that are dug into the ground, the Afghan version is constructed from bricks and sits above ground.

To prepare this delicious bread, the dough is shaped and then pressed against the interior walls of the tandoor. The heat from the bricks cooks the bread, imparting a distinctive texture and flavor. Often, black cumin or caraway seeds are sprinkled on top, adding an extra burst of taste and a decorative touch. If you live in a Western country, you might find Afghan bread in Middle Eastern grocery stores.

In Afghanistan, many bakers continue to use traditional methods to make this bread. They spread the dough around the tandoor, where it quickly puffs up, takes on a beautiful color, and fills the air with the mouth-watering aroma of freshly baked bread. Once it’s ready, they use long iron tongs to retrieve the bread from the tandoor walls. Afghans often carry the bread in cloth bags to keep it fresh.

In Afghan cuisine, bread serves more than just a nutritional role; it's a versatile utensil. People tear it into pieces to scoop up their meals, making it both a utensil and an enjoyable way to consume their food.

The taste of Afghan bread is often compared to Armenian lavash and Iranian barbari bread, both known for their dense, rich flavors. This bread is a cherished part of Afghan culinary culture and is enjoyed throughout the country.