Noni Afghani

Noni Afghani

20 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    2 h 10 m
ladyheather06
Recipe by  ladyheather06

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 loaves

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

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Reviews (20)

Rate This Recipe
ONIOND
16

ONIOND

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.

HAWTHORNTREE
15

HAWTHORNTREE

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.

wisweetp
11

wisweetp

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 50.1 g
  • 16%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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