Inagami Pakwejigan Soft Bread Recipes

NAGAMI-PAKWEJIGAN (SOFT BREAD)

Steps:

• Bring the water to a boil. Mix together the flour and salt. Pour the boiling water onto the dry ingredients while stirring.
• Continue to stir until the mixture becomes thick and uniform. Serve in a bowl topped with margarine & the sunflower seeds.
• My addition:.
• feel free to season with what you like as you want.

INAGAMI-PAKWEJIGAN (SOFT BREAD)

Steps:

• Bring the water to a boil.
• Mix together the flour & salt.
• Pour the boiling water onto the dry ingredients while stirring.
• Continue to stir until the mixture becomes thick & uniform.
• Serve in a bowl topped with margarine & the sunflower seeds.

NONI AFGHANI

Steps:

• 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.