1. First, put yeast and sugar in a bowl, then add warm water. You must let the yeast bloom and bubble. Let it sit for 15 minutes.

2. Once your yeast-mixture is ready, add your flour, oil, and salt. Mix together. 

3. The next step has to largely be done by feel. Since I used 4 Cups of flour my default for added water is typically 2 Cups but that could vary based on your environment. I talk about this in the YouTube video so I highly recommend watching it. 

4. Add your approximately 2 Cups of water slowly as you mix in. You must give the flour time to absorb the water. When I know the dough is close to ready, I get a cup of water to sit by my bowl. I’ll wet the dough just by adding wet fingers into the dough. This gives me a lot of control toward the end so I don’t add too much water.

5. Next, need your dough for about 6-10 minutes. After that, add your dough to a greased bowl and cover it with saran wrap and leave in a relatively warm area to rise. It should double in size. Let it rest for 1.5-2 hours.

6. After your dough has risen, preheat your oven to 425 degrees Fahrenheit. Now prep two cookie sheets. This recipe makes two large loaves. I place parchment paper over the sheets and grease the paper with oil.

7. Next, prepare your work area. Have a little cup of flour to avoid sticking to the surface. Also, make a yogurt-milk mixture. Don’t add too much milk, just enough to be able to spread it over top of your bread. Finally, make sure you have nigella seeds to top your bread. That makes it Afghan!

8. Punch your risen dough down. Now, place it in your floured work area. Cut in half. Cover the half you are not working so it doesn’t dry out. 

9. Stretch your dough out so it is in the shape of an oblong Afghan loaf. Cover with the yogurt mixture and top with nigella seeds. Do the same for both loaves.

10. Place them in your oven for about 15 minutes to start. Check on them. You do want them golden brown but not burned. Make sure the dough is finished.