Noni Afghani (Afghan Flat Bread) with Sabse Borani (Spinach Yogurt Dip)

In a small bowl, sprinkle yeast over 1/2 cup warm water. Let sit until frothy, about 10 minutes. Sprinkle with 1/2 teaspoon flour and let sit another 5 minutes.

In a large bowl, combine flour and salt. Pour oil and yeast mixture into the center. Stir until incorporated and slowly pour remaining water until a soft dough forms.

Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place back in the large bowl, cover, and let rise until doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F and set a side a large baking sheet.

Divide dough into 8 equal pieces. Form a piece into a ball and cover remaining pieces. Roll the ball into a 1/2 inch thick, 6-7 inch long oval. Place on baking sheet and brush with egg yolk. Sprinkle with caraway seeds. Repeat with remaining pieces.

Bake in preheated oven until golden brown, 20-25 minutes.

Adapted from Epicurious

Fit a fine mesh sieve or colander over a small bowl. Place a coffee filter in the sieve and add yogurt. Let drain for an hour.

Wash spinach, but don't dry. Heat a large skillet over medium heat. Add damp spinach and cook until wilted, stirring often. Drain and, when slightly cooled, squeeze to remove any remaining water.

Place skillet over medium-low heat and drizzle vegetable oil. Add onions and cook, stirring often, until golden. Stir in the garlic and cook just until fragrant, 30 seconds-1 minute. Add spinach and stir to combine. Remove from heat and let cool.

In a medium bowl, combine spinach mixture and drained yogurt. Season with salt and pepper. Refrigerate until ready to use.

Adapted from The Cooks Next Door