Naan-e Afghani (نان افغانی) — Afghan Tandoor-Baked Flatbread

• 500 gbread flour (plus 20 g extra for dusting)
• 320 mlwater (lukewarm, about 38°C)
• 7 ginstant yeast (1 standard packet)
• 10 ggranulated sugar (helps browning and fermentation)
• 10 gfine sea salt
• 60 gplain yogurt (full-fat preferred for tenderness)
• 20 mlvegetable oil (plus 10 ml for the bowl)
• 2 tspnigella seeds (traditional; also called kalonji)
• 2 tspsesame seeds (optional but common in bakeries)

Instructions

1. 1

   Combine the lukewarm water, instant yeast, and sugar in a large mixing bowl and whisk for 10 seconds. Let it stand for 5 minutes; it should look slightly foamy and smell yeasty, which confirms the yeast is active.

2. 2

   Add the bread flour, salt, yogurt, and 20 ml vegetable oil to the bowl. Mix with a spoon until a shaggy dough forms, then knead for 8 minutes by hand (or 6 minutes with a stand mixer on medium-low) until smooth and elastic.

3. 3

   Lightly oil a clean bowl with 10 ml vegetable oil and place the dough inside, turning once to coat. Cover tightly and let rise at warm room temperature for 60–75 minutes, until the dough has roughly doubled in volume.

4. 4

   Place a baking stone or baking steel on the middle rack and preheat the oven to 260°C for 30 minutes so the surface stores intense heat. If your oven has a broiler/grill element, plan to use it for the last 1–2 minutes to mimic tandoor top heat.

5. 5

   Turn the dough onto a lightly floured surface and divide into 2 equal pieces for large bakery-style naans. Shape each piece into a tight ball, cover, and rest for 10 minutes so the gluten relaxes and the dough stretches without tearing.

6. 6

   Roll or press one dough ball into an oval about 35 cm long and 12–14 cm wide, keeping the rim slightly thicker than the center. Dock the center with a fork or use your fingertips to dimple a long strip down the middle; this prevents ballooning and creates the classic Afghan naan pattern.

7. 7

   Brush the top lightly with 15 ml water, then sprinkle 1 tsp nigella seeds and 1 tsp sesame seeds evenly over the surface. Press the seeds in gently with your palm so they adhere and don’t fall off during baking.

8. 8

   Transfer the shaped naan onto a floured peel or an upside-down baking sheet, then slide it onto the fully heated stone/steel. Bake for 7–9 minutes until the bread is puffed in places with deep golden patches; broil for 60–90 seconds if needed to intensify blistering without drying the crumb.

9. 9

   Remove the naan and cool on a rack for 3 minutes so the steam sets the interior and keeps it chewy. Repeat shaping and baking with the second piece of dough, brushing with the remaining 15 ml water and the remaining seeds.