Naan-e-Afghani - a bread from Afghanistan

From the archive record

Afghan naan is thin, long and oval shaped, its mainly a white/whole wheat blend. Topped with poppy seeds, sesame seeds, nigella seeds, or some combination of these. Upon request, customers may be able to get all white flour and helping of oil, which makes it rich and delicious. Ingredients 1½ cups – warm water 1 package of dry yeast (¼ oz.) 1 tbsp sugar 4 cups of flour 1 tbsp salt ¼ cup corn oil 1 egg yolk, mixed with water 1 tbsp water 1 tbsp black cumin seed Method Step 1 Mix ½ cup of warm water, yeast and sugar and let sit for 10 minutes. When froth appears, sprinkle ½ tbsp flour on top and let it continue to sit for 5 minutes Step 2 Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Stir and add small amounts of wat