Noni Afghani (Afghani Bread)
Basic recipe adapted from Allrecipes
You will need
¼ cup (50 ml) warm water
1 teaspoon active dry yeast (fresh packet)
1 tablespoon sugar
1 cup (225 g) all-purpose flour (maida)
1/4 teaspoons salt, or to taste
1 tablespoon oil
1 tablespoon water
1 tablespoon caraway seeds or white til seeds (optional)
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 center, and pour in the oil and yeast mixture. Sprinkle 1 or 2 teaspoons 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 1/2 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 tablespoon 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.