 |
| Afghan Bread |
Ingredients
1 1/2 c Water, warm
1 pk (1/4 oz, 7 grams) dry yeast
1 tb Sugar
4 c Flour
1 ts Salt
1/4 c Corn oil
1 Egg yolk, mixed w/
1 tb Water
1 tb Black cuminseed
Cooking Instructions
These small oval breads are baked in a tandoor, the stove of the region, sometimes buried in the ground as it is in India. The Afghan oven is above ground, is of rounded bricks, which are heated. Matzoh, noni are shaped, slapped, stuck on the hot bricks for fast baking.
First blend 1/2 glass of warm water, yeast and sugar together let it proof for ten minutes. When froth appears, sprinkle 1/2 teaspoon flour on top, let it continue to proof for five minutes more. The froth would rise quickly. Put flour in a large mixing bowl, sprinkle salt over it. Make a very well in middle of flour, add oil and yeast mixture. Stir this in, add small amounts of water until you have produced a soft, moist dough that could be handled. Knead very well for five minutes. Put dough ball back in bowl, cover w/towel, let rise for an hour. Punch down dough. Divide dough into eight equal parts, roll each part into a ball. Roll each ball into a oval form seven inches long, 1/2 inch thick. Draw tines of a fork in three lines along length of each noni for a decorative design. Paint each noni w/egg mixture, sprinkle over all 1/2 teaspoon black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet, bake in a preheated 175 C. oven for twenty-five minutes. The brown top would glisten. Makes eight bread. Enjoy.
Recipe From Afghan Cuisine
|
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
