One of our, all of our, fondest childhood memories is the aroma of homemade naan baking, filling our sparsely furnished diaspora homes with comfort. What we lacked in material possessions paled against the deeper nourishment of healing through food.
Naan-e-Afghani (Afghan bread) is a huge part of our cuisine and sustenance, as plentiful as wheat is in Afghanistan – from the flaky, irresistible naan-e-roghani for breakfast to the round and oblong lavash breads studded with nigella and sesame seeds that accompany most meals.
