Let stand for 10 minutes until it begins to fizz and froth. Sprinkle top with 1/2 tsp. flour and let stand 5 more minutes. It will rise and froth quickly.
In a large mixing bowl, add flour and salt.
Make a well in the center and add oil and yeast mixture.
Stir this in, and slowly add remaining water and egg yolk. Add water in small amounts, till you have a soft, moist dough.
Knead for around 5 minutes.
Place dough back in bowl, covered with a towel. Set in a warm spot to rise for 1 1/2 hours.
The dough should have doubled.
Preheat oven to 350F. After 1 1/2 hours, punch the dough down and divide it into 8 equal portions. Roll each into a ball, then flatten each ball into 6-7″ oval, about 1/2″ thick. Poke the rolled dough with fork all around.
Brush each piece with whisked egg white and sprinkle with seeds.
To bake place on a baking pan.
Bake 20-25 minutes till golden brown.
Serve with Bourani Baingan & Yogurt Dip or with any other Afghan dish.