Ariana Afghan Flat Bread

The dough for Ariana Afghan Flat Bread is usually allowed to rise once before it is shaped into pieces for baking. It is molded into rounded spheres by hand, which are allowed a short resting period before each is shaped into a sheet for baking. Ripple marks on the top are left by the pressure of the fingers while flattening and shaping the rounded spheres of dough which is one of the hallmarks of traditional Afghan flat bread. Sesame or poppy seeds are often sprinkled on the top before baking.

The top crust of the Ariana Afghan Flat Bread is lively golden brown and crispy. The bottom crust is lighter and suppler than the top crust. It is soft yet crunchy. Small uneven flakey bulges cover the entire surface of the Ariana Afghan Flat Bread. They interior of the bulges are airy and soft while their skin is flakey. The crumb which is the inner fleshy part of the bread between the top and bottom crusts is light, soft and tender, which all together make the Ariana Afghan Flat Bread a delicious and a pleasant alternative to the commercially mass produced loaves of bread.

The Afghan flat bread has recently gained much popularity among the food savvy individuals in the west due to its unique taste, simple ingredients and its use in multiple recipes. 

The Ariana Afghan Flat Bread is also called the "Big Bread" by our regular customers due to its size!