Kneading a huge amount of dough to make Afghani rotis, in Delhi

From the archive record

Chef kneading dough to make Afghani rotis in Delhi. Afghan bread, or Naan-e Afghani is the national bread of Afghanistan. The bread is oval or rectangular and baked in a tandoor, a cylindrical oven that is the primary cooking equipment of the sub-continental region. The Afghan version of the tandoor sits above ground and is made of bricks, which are heated to cook the bread. The bread, also known as naan, is shaped and then stuck to the interior wall of the oven to bake. Black cumin or caraway seeds are often sprinkled on the bread, as much for decoration as for taste, and lengthwise lines are scored in the dough to add texture to the bread. Afghan bread is commonly stocked at Middle Eastern grocery stores in western countries. In Afghanistan the baker still cooks the bread the traditional