Afghani Flatbread

Combine 1/2 cup of warm water with sugar in a small bowl, stirring until the sugar is fully dissolved. Add yeast to the mixture and allow it to sit for approximately 10 minutes, or until it becomes frothy.

In a large bowl, combine flour and salt, creating a well in the center of the mixture. Gradually pour in corn oil and the yeast-infused water mixture, adding small amounts of water as needed to achieve a soft, pliable dough that can be easily manipulated. Transfer the dough onto a floured surface and knead for at least 5 minutes, working the dough until it becomes smooth and elastic.

Cover the dough with a towel and allow it to rise, doubling in size over the course of about 1 1/2 hours.

Preheat your oven to 350 degrees F (175 degrees C). Once the dough has risen, deflate it and divide it into 8 equal pieces. Shape each piece into a ball.

On a lightly floured surface, use a rolling pin to shape each ball of dough into an oval loaf, approximately 6 inches long and 1/2 inch thick. Using a fork or dull knife, create three parallel lines on the surface of each loaf.

Place the loaves onto a baking sheet and mix together 1 egg with the remaining tablespoon of water. Brush the tops of the loaves with this mixture, making sure to cover them evenly.

If using caraway seeds, sprinkle a small amount over the top of each loaf.

Bake the loaves in the preheated oven for 20 to 25 minutes, or until they are shiny and golden brown.