Nan-i-Afghani

Description

Afghan bread

• Contributed by World Recipes Y-Group
• This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

• 2 cups of warm water
• 2 packages of (¼ oz, 7 grams) dry yeast
• 2 tablespoons of sugar
• 8 cups of flour
• 2 tablespoons of salt
• ½ 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 ½ cup of warm water, yeast, and sugar together and let it proof for 10 minutes.
2. When froth appears, sprinkle ½ tsp flour on top and let it continue to proof for 5 minutes more.
3. The froth will rise quickly.
4. Put flour in a large mixing bowl and sprinkle salt over it.
5. Make a well in middle of flour and add oil and yeast mixture.
6. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled.
7. Knead well for 5 minutes.
8. Put dough ball back in bowl, cover with towel, and let rise for 1½ hours.
9. Punch down dough.
10. Divide dough into 8 equal parts and roll each part into a ball.
11. Roll each ball into a oval shape (noni) 6 to 7 inches long and ½ inch thick.
12. Draw tines of a fork in 3 lines along length of each noni for a decorative design.
13. Paint each noni with egg mixture and sprinkle over all ½ tsp black cumin seeds.
14. Put noni on an un-greased cookie sheet and bake in a preheated 350 °F oven for 20 to 25 minutes.
15. The brown top will glisten.