Naan e Afghani

Ingredients

• 300 g All Purpose Flour
• 1 tsp Instant Yeast
• 1 tsp Kosher Salt
• 1 tsp Sugar
• 210 ml Water
• 2 tbsp Neutral Oil
• 2 tsp Sesame Seeds
• 1 tsp Nigella Seeds

Method

1. In a large bowl, whisk {all_purpose_flour}, {instant_yeast}, {kosher_salt}, and {sugar}. Add {water} and {neutral_oil}, then mix until a shaggy dough forms and no dry flour remains.
2. Turn the dough onto a lightly oiled work surface and knead for several minutes until smooth, elastic, and slightly tacky. Cover so it does not dry out.
3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled and airy.
4. Heat a baking stone or inverted sheet pan in the oven until very hot. Deflate the dough gently, stretch it into a long oval, and press parallel ridges across the surface so it bakes evenly and keeps its signature shape. Brush lightly with {water}, then sprinkle {sesame_seeds} and {nigella_seeds} over the top.
5. Bake the shaped dough on the hot surface at high heat until puffed, bronzed in spots, and firm at the edges. Rotate once if needed for even color.
6. Transfer the naan to a rack for a brief rest so the crust sets, then serve warm with a light sheen of {neutral_oil} for shine and tenderness.