Reviewed: Mar. 22, 2011

kind of plain on it's own, but i think it's supposed to be like that - we ate it with curry, dipping it in the liquid. delicious!

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2 users found this review helpful

Reviewer:

chikalin

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Cooking Level: Expert

Home Town: Englewood, New Jersey, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Dec. 26, 2010

this has got to be the easiest and best bread recipe i have used. a hint for all bread is to use the "better for bread" flour, by the way. my husband was deployed in afghanistan for a year and recalls many nights eating with the natives and says this bread tastes so similar. he says this one rises more and over there, they would just make one HUGE loaf.. but it was a big hit with him and his work buddies. i will use this one again!!!

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Reviewer:

carolehaas

Reviewed: Oct. 21, 2010

easy to make and the taste is wonderful... the caraway seeds didn't add much to the taste ... next time i'll keep it plain or add sesame seeds instead but overall fantastic recipe thanks for sharing .

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3 users found this review helpful

Reviewer:

khitam

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Sep. 1, 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.

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7 users found this review helpful

Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 13, 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.

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4 users found this review helpful

Reviewer:

Robyn Cerny

Reviewed: Mar. 27, 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.

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15 users found this review helpful

Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 27, 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.

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6 users found this review helpful

Reviewer:

Darryl

Reviewed: Jan. 10, 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.

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3 users found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Jan. 7, 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.

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5 users found this review helpful