(Makes 8 pieces)
Afghan's traditional bread, similar to India's Naan. Noni is served with most meals and, torn off in pieces, used to scoop up bits of food.
1 1/2 C warm water (divided)
1 1/4 oz. pkg. dry yeast
1 T sugar
4 C flour
1 tsp. salt
1/4 C vegetable oil
1 egg yolk (mix with 1 T water)
1 T caraway seeds *
Yeast: mix yeast and sugar with 1/2 C warm water. 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.
Dough: 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, in small amounts, till you have a soft, moist dough. Knead for 5 minutes and place dough back in bowl, covered with a towel. Set in a warm spot to rise for 1 1/2 hours.
Roll dough : Preheat oven to 350. 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. Brush each piece with egg yolk mixture and sprinkle with seeds.
Bake: Place on an ungreased baking sheet and bake 20-25 minutes till golden brown. Serve immediately or cool and serve as you would pita bread. Serve with Spinach & Yogurt Dip or with any other Afghan dish.
* Traditionally, black cumin seeds are used, but they may be hard to find.
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2 comments:
Hi i'm from Afghanistan,and thank you for posting this delicious recipe.Just wanted to say in the end you said traditionally black cumin seeds used to sprinkle on top. Actually no traditionally black sesame seeds used or poppy seeds. Thank u
Thanks for the information, Nadia. I just got the recipe from a book club site and copied what they said. :)
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