Noni Afghani Afghan Flatbreadnaan Recipes

NONI-AFGHANI

Steps:

• Mix ½ cup of luke warm water, yeast and sugar and let it sit for 10 minutes.
• After 10 minutes the yeast should bloom. The mixture should appear frothy. If not discard the yeast and start again.
• Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Mix everything and add small amount of water. Knead the dough until you have a soft dough.
• Knead well for 5 minutes. Put a thin layer or oil all over and let it rise for 1-1/2 hours or until double in size.
• Once the dough has doubled in size, divide the dough into equal size parts. (Lemon size balls)
• Roll each ball into an oval or cylindrical shape 6 to 7 inches long and ½ inch thick as per your liking.
• One can draw lines with a fork. I just pierced mine with a knife, so that it does not puff up while baking.
• Let it sit fir 10-15 minutes, so that it puff's up a bit. In the meantime pre heat the oven to 200 Deg C.
• Just before baking, brush the top with milk. One can use egg too. Sprinkle the seeds and lightly tap it so that the seeds stick to it.
• Bake for 8-10 minutes until golden brown. One can grill on a pan too.
• Once done apply butter and serve with a gravy of your choice.

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.

NONI AFGHANI (AFGHAN BREAD)

Steps:

• Mix 1/2 cup of the warm water, yeast and sugar together and let proof for 10 minutes. When froth appears, sprinkle 1/2 tsp of flour on top and let it continue to proof for 5 minutes more. The froth will rise quickly.
• Put flour in a large mixing bowl and sprinkle salt over it. Make a well in the middle of the flour and add oil and the yeast mixture. Stir to mix and add small amounts of the water until you have produced a soft, moist dough that can be handled.
• Knead dough well for 5 minutes. Put dough ball back in bowl, cover with a towel, and let it rise for 1 1/2 hours.
• When risen for 1 1/2 hours, punch down. Divide dough into 8 equal parts and roll each into a ball. Roll each ball into an oval shape 6 to 7 inches long and 1/2 inch thick. Draw tines of a fork along the length of each noni for a decorative design, if desired.
• Mix egg yolk and 1 T water, paint each noni with this mixture. Sprinkle cumin seeds or caraway seeds on top of each noni (black cumin seeds are traditional but caraway may be substituted). Put on ungreased cookie sheet and bake in a preheated 350 degree oven for 20 to 25 minutes.
• Prep time does not include rising time.

NONI AFGHANI (AFGHAN FLATBREAD/NAAN)

Steps:

• 1. In a large mixer with paddle attachment, combine flours, yeast, sugar, salt, water, yogurt, and olive oil. 2. Switch to dough hook. Mix for about 10 minutes, or until the dough comes away from the sides of the bowl. The dough will be moist but not overly sticky. Add extra flour a little at a time, if necessary. 2. Shape dough into a ball and transfer to a clean, oiled bowl. Cover and place in a warm spot until the dough has doubled in size, about 1 hour. 3. Divide in 8-12 portions and roll into balls. Cover and let rest for 15 minutes. 4. Press each ball flat. Sprinkle each side with cumin seeds. With a rolling pin, roll into 1/3″ thick oblong discs. 5. Heat a large, heavy bottomed skillet or cast-iron pan over medium heat. Add ghee (or butter). Add one or two discs to skillet at a time. Do not crowd. 6. Cook about 1 minute on first side. Flip and cook until the second side is brown and aromatic. This will take about 2-4 minutes. 7. Place Noni in a cloth lined basket. The bread will retain heat without getting soggy. Serve immediately.

AFGHANI NAAN (FLATBREAD)

Steps:

• Sift the flour with the salt into a large bowl; stir in the yeast.
• Add the vegetable oil, if using, and rub it in wih your hands.
• Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
• Knead for 7 to 10 minutes until dough is elastic and smooth.
• Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
• Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
• Once the dough has risen, divided into about 4 equal portions; on a lightly floured surface, shape or roll the dough out into an oval 1/2 inch thick.
• Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
• Remove the hot tray from the oven and place a prepared dough on it and bake until golden brown, 8 to 10 minutes (the bread should be fairly crisp on the outside) being careful not to over cook or burn it.
• Repeat with remaining dough.
• Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.