Afghan bread -- naan-i-Afghani -- is so big you could wrap your three-year-old in it. Or reupholster your ottoman. The three-foot-long, one-foot-wide flatbreads would yield enough Thanksgiving stuffing for two twenty-pound turkeys. A double-decker sandwich on this naan could feed a family of twelve. And yet the team of five bakers at Maiwand Market, in the heart of Fremont's Little Kabul, easily puts out one hundred loaves an hour. A crowd of Afghans stands around the window at all hours of the day, sucking in the aromas wafting from the pizza ovens, and waiting for the chance to cart away a stack of steaming fresh bread at $1.50 a loaf. What makes Maiwand's bread better than most is that the bakers use a mix of whole wheat and white flours, so it has nice crisp edges, a soft center, and a nutty flavor. Bring your entire extended family along to eat the naan fresh.