Afghan naan is thin, long and oval shaped, its mainly a white/whole wheat blend. Topped with poppy seeds, sesame seeds, nigella seeds, or some combination of these. Upon request, customers may be able to get all white flour and helping of oil, which makes it rich and delicious.

Ingredients

• 1½ cups – warm water
• 1 package of dry yeast (¼ oz.)
• 1 tbsp sugar
• 4 cups of flour
• 1 tbsp salt
• ¼ cup corn oil
• 1 egg yolk, mixed with water
• 1 tbsp water
• 1 tbsp black cumin seed

Method

Step 1

Mix ½ cup of warm water, yeast and sugar and let sit for 10 minutes. When froth appears, sprinkle ½ tbsp flour on top and let it continue to sit for 5 minutes

Step 2

Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Stir and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 minutes. Put dough ball back in bowl, cover with towel, and let rise for 1½ hours. Punch down dough.

Step 3

Divide dough into 8 equal parts and roll each into a ball. Roll each ball into an oval shape 6 to 7 inches long and ½ inch thick.

Step 4

Draw tines of a fork in 3 lines along length of each naan for design.

Step 5

Preheat oven to 450 degrees. Bake for 8-10 minutes or until golden brown. Can also be grilled in a fry pan in 1 tsp oil.