Noni Afghani (Afghani Bread)

Recipe by
Total Time:
2.5 hours
Serves:4
Rated 3 based on 100 votes
3
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 1/4 cup (50 ml) - warm water
  • 1 tsp - active Dry yeast (fresh packet)
  • 1 tbsp - Sugar
  • 1 cup (225 gms) - all-purpose flour (maida)
  • 1/4 tsp - salt, or to taste
  • 1 tbsp - oil
  • 1 - Egg
  • 1 tbsp - water
  • 1 tbsp - Caraway seeds or white til seeds (optional)

How to Make Noni Afghani (Afghani Bread)

  • In a small bowl, stir together 1/4 cup warm water and sugar.
  • Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  • Place flour in a large bowl, and stir in salt.
  • Make a well in the centre, and pour in the oil and yeast mixture.
  • Sprinkle 1 or 2 tsps water if required until you have a soft moist dough that can be handled.
  • Turn out onto a floured surface, and knead for at least 5 minutes.
  • Return to the bowl, cover with a towel, and let rise until doubled in size, about 1.5 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Deflate the risen dough, and divide into 4 parts.
  • Roll each piece into a ball.
  • On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 4 - 5 inches long, and 1/2 inch thick.
  • Keep aside in a baking tray for 10 minutes. It will puff slightly.
  • Then use a fork or dull knife to draw three lines on the top of each loaf.
  • Mix together the egg and 1 tbsp of water; brush the tops of the loaves with the mixture.
  • Sprinkle caraway seeds or til seeds over the tops, if using.
  • Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
  • Recipe Courtesy: Niya's World