Recipe Archives->Middle Eastern->Bread 01

Noni Afghani (Afghan Bread)

1 1/2 cups warm water
1 package (1/4 oz 7 grams) dry yeast
1 tablespoon sugar
4 cups flour
1 teaspoon salt
1/4 cup corn oil
1 egg yolk mixed with a little water
1 tablespoon water
1 tablespoon black cuminseed or caraway seeds

Mix 1/2 cup of warm water, yeast, and sugar together and let it
proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on
top and let it continue to proof for 5 mins more. The froth will
rise quickly.

Put flour in a large mixing bowl and sprinkle salt over it. Make
a well in middle of the flour and add oil and the yeast mixture.
Stir this in and add small amounts of water until you have produced
a soft, moist dough that can be handled. Knead well for 5 mins.
Put dough ball back in bowl, cover w ith a towel, and let it rise
for 1-1/2 hours. Punch down dough.

Divide dough into 8 equal parts and roll each part into a ball.
Roll each ball into a oval shape 6 to 7 inches long and 1/2 inch
thick. Draw tines of a fork in 3 lines along length of each noni
for a decorative design. Paint each noni w/egg mixture and sprinkle
over all 1/2 ts black cuminseeds. (This is traditional seed to use,
but caraway seeds may be substituted if black cuminseed is unavailable.
Put noni on an ungreased cookie sheet and bake in a preheated 350
F. oven for 20 to 25 mins. The brown top will glisten.  Makes 8
noni.

Printable version: bread01.txt.