Afghani Naan (Flatbread)

Recipe by threeovens
READY IN: 1hr 10mins




  • Sift the flour with the salt into a large bowl; stir in the yeast.
  • Add the vegetable oil, if using, and rub it in wih your hands.
  • Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
  • Knead for 7 to 10 minutes until dough is elastic and smooth.
  • Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
  • Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
  • 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.
  • Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
  • 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.
  • Repeat with remaining dough.
  • Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.