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Noni Afghani
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 130 minutes
Homemade Afghan flatbread recipe that's soft, tender, and tastier than store-bought.
Ingredients:
1.5 cups warm water
1 (.25 ounce) envelopeactive dry yeast
1tablespoonwhite sugar
4cups all-purpose flour
1.25 teaspoons salt, or to taste
0.25 cupcorn oil
1egg
1tablespoonwater
1tablespooncaraway seed
Instructions:
Combine warm water and sugar in a small bowl. Sprinkle yeast on top and allow to sit for 10 minutes until foamy.
In a large bowl, combine flour and salt. Create a well in the center and pour in the corn oil and yeast mixture. Gradually add the remaining water until a soft, moist dough forms. Transfer to a floured surface and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let it rise until doubled in size, approximately 1 1/2 hours.
Preheat the oven to 350 degrees F (175 degrees C), then gently deflate the risen dough and shape it into 8 individual balls.
Roll each ball into an oval shape about 6 inches long and 1/2 inch thick on a floured surface. Use a fork or knife to draw three lines on top of each loaf. Place the loaves on a baking sheet. Brush the tops with a mixture of egg and water, then sprinkle caraway seeds over them if desired.
Bake until the loaves are shiny and golden brown, for about 20 to 25 minutes in the preheated oven.