Afghani Naan (Flatbread) - cooking recipe

Ingredients

1 1/2 lbs whole wheat flour (5 1/4 cups)
1 1/2 teaspoons salt
1 (1/4 ounce) package quick-rising yeast
4 -5 teaspoons vegetable oil (optional)
2 cups warm water
poppy seeds (optional) or sesame seeds (optional)

Preparation

Sift the flour with the salt into a large bowl; stir in the yeast.
Add the vegetable oil, if using, and rub it in wih your hands.
Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
Knead for 7 to 10 minutes until dough is elastic and smooth.
Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
Once the dough has risen, divided into about 4 equal portions; on a lightly floured surface, shape or roll the dough out into an oval 1/2 inch thick.
Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
Remove the hot tray from the oven and place a prepared dough on it and bake until golden brown, 8 to 10 minutes (the bread should be fairly crisp on the outside) being careful not to over cook or burn it.
Repeat with remaining dough.
Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.