Afghani Naan (flatbread)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1 1/2 lbs whole wheat flour (5 1/4 cups)
• 1 1/2 teaspoons salt
• 1 (1/4 ounce) package quick-rising yeast
• 4 -5 teaspoons vegetable oil (optional)
• 2 cups warm water
• nigella seeds (optional) or poppy seeds (optional) or sesame seeds (optional)

Recipe

• 1 sift the flour with the salt into a large bowl; stir in the yeast.
• 2 add the vegetable oil, if using, and rub it in wih your hands.
• 3 gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
• 4 knead for 7 to 10 minutes until dough is elastic and smooth.
• 5 roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
• 6 preheat the oven to 500 degreesf; line a baking tray with aluminum foil and place in the oven to get hot.
• 7 once the dough has risen, divided into about 4 equal portions; on a lightly floured surface, shape or roll the dough out into an oval 1/2 inch thick.
• 8 wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
• 9 remove the hot tray from the oven and place a prepared dough on it and bake until golden brown, 8 to 10 minutes (the bread should be fairly crisp on the outside) being careful not to over cook or burn it.
• 10 repeat with remaining dough.
• 11 wrap each bread with a clean tea towel or tin foil to prevent them from drying out.