Tawagi naan Afghanystyle full recipe | Easy & Quick | Fatima cooking and eat

Tawagi naan Afghanystyle full recipe | Easy & Quick | Fatima cooking and eat


Ingredients

2½ cups whole wheat flour (atta)
¾–1 cup warm water (add gradually)
½ tsp salt
1½ tsp oil (helps softness, not greasy)
Extra dry flour for rolling
Dough Method
Add flour and salt to a bowl.
Add oil and mix.
Slowly add warm water and knead.
Knead 10 minutes until dough is soft and elastic.
Dough should be softer than chapati dough, not hard.
Cover with a damp cloth and rest 30 minutes.
Divide
Divide dough into 9 equal balls
Roll each ball smooth
Keep covered so they don’t dry
Rolling (Very Important for this Style)
Lightly dust flour
Roll thin (almost tortilla-thin)
Shape doesn’t have to be perfect
Do not use oil while rolling
Cooking
Heat tawa on medium-high (very hot).
Place roti on dry tawa.
When bubbles appear, flip.
Cook second side until light brown spots.
Press gently with cloth to puff.
Flip once more if needed.
Remove immediately — do not overcook.
Finish (Optional but Recommended)
Lightly brush butter or ghee on hot roti
Fold like in the picture
Stack and cover with cloth to keep soft
Texture You’ll Get
✔ Soft
✔ Flexible
✔ Foldable
✔ Not crispy
✔ Perfect for wraps, curry, daal
Extra Tip (Restaurant-Style Softness)
After cooking all rotis:
Stack them
Wrap in clean cloth
Keep covered for 5 minutes (steam softens them)

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