Naan-e-Afghani

Naan-e-Afghani is a delightful Afghan flatbread, soft and warm, perfect for pairing with your favorite stews or enjoying with yogurt. Ideal for a cozy weeknight dinner or a special gathering with friends.

• 4 cups all-purpose flour
• 1 cup warm water
• 1 packet active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup yogurt
• 1 tablespoon sesame seeds

Method

1. 1

   In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

2. 2

   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and vegetable oil.

3. 3

   Knead the dough for about 10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

4. 4

   Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.

5. 5

   Preheat your oven to the highest setting (about 500°F or 260°C) and place a baking stone or an inverted baking sheet inside.

6. 6

   Divide the risen dough into equal portions and roll out each portion into an oval shape, about 1/4 inch thick.

7. 7

   Transfer the rolled-out naan to the hot baking stone. Bake for 5-7 minutes until puffed and golden brown.

8. 8

   Remove the naan from the oven, and if desired, sprinkle with sesame seeds. Serve warm with yogurt.