READY IN ABOUT 2¼ hrs

Noni Afghani

Read Reviews (18)

"This is an easy bread recipe that results in a soft, tender flat bread. My native Afghani friend says that this bread tastes better than the traditional Arabic bread she buys at the store. Enjoy!" — ladyheather06

Directions

In a small bowl, stir together 1/2 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 corn oil and yeast mixture. Add the remaining water in small amounts 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 8 pieces. Roll each piece into a ball.
On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 2 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 30, 2009

Excellent stuff! I didn't use caraway seeds; because some of the reviews said the bread lacked flavor I added two teaspoons of sea salt to the dough and topped the egg wash with something different on each loaf. One each plain, sesame seeds, garlic powder, rosemary, thyme, celery seed, dried minced onion and Mrs. Dash tomato basil garlic mix. The bread was soft and yummy, we enjoyed it very much! Took a little over 30 minutes total in the oven.

—ONIOND

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Most Helpful Critical Review

Jan 12, 2009

Will not make again. Quick and easy; however, the texture(crumb)is NOT like the Afghanistan bread I get from an Afghanistan restaurant. This bread is more like regular white bread with a crunchy outside.

—marljong

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25 Ratings

Mar 12, 2006

I made this last night to go with hummus. It was fantastic. I made it two different ways. One I put in my bread machine on dough cycle. The other I did by hand. Both turned out the same. However, I did mess up the first recipe by accidently adding the egg to the dough. Produced a denser bread but still good. I suggest adding herbs and spices right to the dough mix. I added onion and tarragon to one mix the other was spicy garlic. FANTASTIC! If you want thin loaves, use your pasta machine. I made all of mine single serving cut dough into 10. This is a staple in my recipe box. SUPER easy. I am going to try wheat flour next.

—HAWTHORNTREE

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Sep 02, 2010

Ok, I admit I got in a hurry after I came home from grocery shopping, didn't pay attention, and added the egg to the dough and almost all of the water upfront. Nevertheless, these turned out great. I patted (rarely use a rolling pin) them very thin and sprinkled with a mixture of toasted sesame seeds and a bit of kosher salt before baking (did use the egg wash). I baked them on a stone, and they are nice and crispy outside witha bit of soft fluff inside. They'll go perfectly with my veggie curry tonight! Thank you for the recipe...adding to my recipe box now...oh, and I also used a half and half mixture of AP flour and white whole wheat.

—wisweetp

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May 06, 2004

WOW! This recipe is incredible and easy! I made it for a school project and everyone loved it and was asking for more. Of course, it is best right out of the oven, but still quite good days later. Might want to add just a little more salt if you like it. Overall, a wonderful recipe!

—SCHIZ

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Mar 31, 2009

The caraway seeds really make this bread tasty. My bread rose a lot more than it should have - making it look more like western-style buns. I'm not sure how to keep the bread flat with all that yeast. Tasty nonetheless.

—Darryl

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Jan 07, 2009

This is easy to make and tastes really good. It makes pretty big breads so sometimes I make mine smaller but if you make them too small they can get hard.

—kitchenprincess

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Dec 14, 2009

this is fun to make and turned out excellent. made it for my daughter's school project. i would not omit the caraway seeds...they add a lot to the flavor.

—Robyn Cerny

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Nutrition

Calories
309 kcal
15%

Carbohydrates
50.1 g
16%

Cholesterol
26 mg
9%

Fat
8.3 g
13%

Fiber
2.2 g
9%

Protein
7.7 g
15%

Sodium
375 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Noni Afghani

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 309
Calories from Fat: 74

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 1.2g 6 %
Cholesterol 26mg 9 %
Sodium 375mg 15 %
Potassium 105mg 3 %
Total Carbohydrates 50.1g 16 %
Dietary Fiber 2.2g 9 %
Protein 7.7g 15 %
Sugars 1.8g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 33 %
Thiamin 52 %
Niacin 44 %
Vitamin B6 3 %
Magnesium 6 %
Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.