Nan-E-Parata (Sweet fried bread)

Ingredients:

• 560 g plain white flour, sifted
• 1½ tsp salt
• 1 packet fast-acting yeast
• 275 ml lukewarm water
• 12 tbs oil, plus more for deep-frying
• 50 g icing sugar

Direction:

1. Sift the flour with the salt and mix in the yeast.
2. Add the water a little at a time and mix to form a firm dough.
3. Knead the dough until it is smooth and elastic, shape it into a ball and leave it, covered, in a bowl for about half an hour.
4. Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.
5. On a lightly floured board roll each ball in turn into a disk no thicker than 1.5 mm. Then, using a pastry brush, brush 1 tablespoon of oil over 3 disks and stack them on top of each other topping with a fourth.
6. Press down lightly with a rolling pin.
7. Each stack should not be more than 5 mm thick.
8. Repeat, making 4 breads in all.
9. Heat enough vegetable oil in a large frying-pan and deep-fry the breads over a medium to high heat, one at a time, until light brown.
10. They should not be too crisp.
11. Remove and drain.
12. Sift the icing sugar over the hot breads, on both sides.

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Naane Uzbeki

There are mainly three types of Afghan bread:

• Naan - Literally “bread”
• Lavash - Very thin bread 
• Naane Uzbeki

Uzbek-style bread is shaped like a disc and thicker than naan. Usually made with white flour.

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