Naan-e-Afghani

Humaira Ghilzai’s Afghan naan, published by King Arthur Baking, is a long flatbread associated with meals in Afghanistan. Her home-oven recipe tops flour-and-yeast dough with nigella seeds and selected optional sesame, producing a crusty outside and chewy interior.

The flour is weighed and combined with salt and instant yeast in a food processor fitted with its plastic dough blade. Oil and warm water are added while the processor runs. The dough is kneaded to a smooth, elastic, somewhat sticky consistency, then transferred to a lightly greased bowl, covered and left to rise.

Baking sheets are lined with parchment, and a separate bowl of warm water is set near a lightly floured work surface. The dough is transferred, gently deflated and divided. Hands are wetted in that water to stretch each portion into a long oval, and a bowl scraper cuts deep lengthwise slashes without cutting through.

The shaped naan is placed on the prepared sheets, covered and rested again. Nigella and the selected sesame seeds are combined in a small bowl, sprinkled over the naan and gently pressed in before baking until golden brown and crusty.

The naan is cut into strips or squares and served warm. Fried eggs are the selected optional food accompaniment, and the source names cardamom black tea as a traditional pairing; those prepared companions remain separate from the bread dough.