Naan-e-Afghani

• Prep time: 20 mins (plus 1 hr rising)

• Cook time: 10 mins

• Total time: 1 hr 30 mins

• Servings: 4 flatbreads

• Country of origin: Afghanistan

• Description: Oval-shaped, pillowy traditional flatbread stamped with decorative longitudinal ridges and sprinkled with black cumin or nigella seeds.

• Presentation: Served warm whole or torn into pieces, presented in a cloth-lined basket alongside meal.

• Ingredients:

  • 4 cups all-purpose or bread flour

  • 1 packet (2 1/4 tsp) active dry yeast

  • 1 1/2 cups lukewarm water

  • 1 tsp sugar

  • 1 1/2 tsp salt

  • 2 tbsp oil

  • Nigella seeds (kalonji) or sesame seeds for topping

• Step-by-step directions:

  • Dissolve yeast and sugar in warm water; let sit 5 minutes until frothy.

  • Mix flour and salt in a large bowl, add yeast mixture and oil, kneading into a soft dough for 8 minutes.

  • Cover dough and let rise in a warm spot for 1 hour until doubled in size.

  • Divide dough into 4 portions and stretch each into a long oval shape on a baking sheet.

  • Draw fingertips along dough vertically to create deep decorative grooves.

  • Brush dough light with water and sprinkle nigella seeds over top.

  • Bake at 475°F (245°C) on a preheated pizza stone for 8-10 minutes until golden brown with dark spots.

• Optional variations: Brush with garlic butter upon removing from oven.

• Cooking tips: Using a baking stone or preheated heavy sheet pan replicates tandoor oven heat.

• Nutrition facts:

  • Calories: 280 kcal

  • Fat: 3.5g

  • Carbohydrates: 54g

  • Protein: 8g