Ingredients
1 1/2 C warm water (divided)
1 1/4 oz. pkg. dry yeast
1 T sugar
4 C flour
1 tsp. salt
1/4 C vegetable oil
1 egg yolk (mix with 1 T water)
1 T caraway seeds or black cumin seeds
Preparation
Yeast: mix yeast and sugar with 1/2 C warm water. Let stand for 10 minutes until it begins to fizz and froth. Sprinkle top with 1/2 tsp. flour and let stand 5 more minutes. It will rise and froth quickly.
Dough: In a large mixing bowl, add flour and salt. Make a well in the center and add oil and yeast mixture. Stir this in, and slowly add remaining water, in small amounts, till you have a soft, moist dough. Knead for 5 minutes and place dough back in bowl, covered with a towel. Set in a warm spot to rise for 1 1/2 hours.
Roll dough : Preheat oven to 350. After 1 1/2 hours, punch the dough down and divide it into 8 equal portions. Roll each into a ball, then flatten each ball into 6-7" oval, about 1/2" thick. Brush each piece with egg yolk mixture and sprinkle with seeds.
Bake: Place on an ungreased baking sheet and bake 20-25 minutes till golden brown. Serve immediately or cool and serve as you would pita bread. Serve with Spinach & Yogurt Dip or with any other Afghan dish.
