Naan-e afghani is a traditional flatbread made primarily with wheat flour and water. The dough is stretched into an oval or rectangular loaf, brushed with egg wash, and then baked in a hot tandoor oven. The thin bread can be enriched with oil or melted butter and a handful of seeds scattered on top such as sesame seeds, nigella seeds, cumin, caraway, or poppy seeds.

Considered the national bread of Afghanistan, naan-e afghani is prepared on a daily basis and is an indispensable part of every Afghan household. The bread is best when eaten right out of the oven, and it is typically used as an accompaniment to almost every Afghan meal.