Nan-i-Afghani

Ingredients

 * 2 cups of warm water
 * 2 packages of (1/4 oz, 7 grams) dry yeast
 * 2 tablespoons of sugar
 * 8 cups of Flour
 * 2 tablespoons of salt
 * 1/2 cup of corn oil
 * 2 Egg yolks, mixed with 2 tablespoons of water
 * 2 tablespoons of black cumin seed or caraway seeds

Directions

 * 1) Mix 1/2 cup of warm water, yeast, & sugar together & let it proof for 10 minutes.
 * 2) When froth appears, sprinkle 1/2 ts flour on top & let it continue to proof for 5 minutes more. The froth will rise quickly.
 * 3) Put flour in a large mixing bowl & sprinkle salt over it.
 * 4) Make a well in middle of flour & add oil & yeast mixture.
 * 5) Stir this in & add small amounts of water until you have produced a soft, moist dough that can be handled.
 * 6) Knead well for 5 minutes. Put dough ball back in bowl, cover with towel, &let rise for 1-1/2 hours. Punch down dough.
 * 7) Divide dough into 8 equal parts & roll each part into a ball.
 * 8) Roll each ball into a oval shape (noni) 6 to 7 inches long & 1/2 inch thick.
 * 9) Draw tines of a fork in 3 lines along length of each noni for a decorative design.
 * 10) Paint each noni with egg mixture & sprinkle over all 1/2 ts black cumin seeds.
 * 11) Put noni on an un-greased cookie sheet & bake in a preheated 350 F. oven for 20 to 25 minutes. The brown top will glisten.

Contributed by:
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