Afghani Naan (Flatbread)

• 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)

1. Sift the flour with the salt into a large bowl; stir in the yeast.
2. Add the vegetable oil, if using, and rub it in wih your hands.
3. Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
4. Knead for 7 to 10 minutes until dough is elastic and smooth.
5. Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
6. Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
7. 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.
8. Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
9. 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.
10. Repeat with remaining dough.
11. Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.

whole wheat flour, salt, yeast, vegetable oil, water, poppy seeds

Taken from www.food.com/recipe/afghani-naan-flatbread-499504 (may not work)