Afghan Bread

Prepare the Dough

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 10 minutes, or until it becomes frothy.

Mix Ingredients

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yogurt, vegetable oil, and the frothy yeast mixture. Mix until the dough starts to come together.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preheat Oven

Preheat your oven to 475째F (245째C). If you have a baking stone, place it in the oven to heat up.

Shape the Bread

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball out into an oval or round shape, about 1/4 inch thick.

Add Toppings (Optional)

If using, brush each naan with a beaten egg and sprinkle with sesame seeds or nigella seeds.

Bake the Bread

Place the naan directly on the hot baking stone or on a baking sheet. Bake for about 5-7 minutes, or until the bread is puffed and golden brown. If using a baking sheet, you may need to bake in batches.

Serve

Remove the naan from the oven and cover with a clean cloth to keep warm. Serve hot with your favorite Afghan dishes or enjoy it on its own.