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Noni Afghani

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Afghanistan Afghanistan
Shared by: Esther R.

1 1/2 cup 110°F Water
1 package Active Dry Yeast
1 tablespoon Sugar
4 cup All-purpose flour
1 teaspoon Salt
1/4 cup Corn oil
1 each Egg yolk
1 tablespoon black Cumin seed

Note: Also known as Afghan Bread

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Bake


2 Hours


30 Minutes


2 Hours 30 Minutes

Note: Also known as Afghan Bread



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Before baking, preheat oven to 350°F / 180°C / Gas Mark 4

Mix 1/2 cup of warm water, yeast and sugar together; let it proof for 10 minutes. When froth appears, sprinkle 1/2 teaspoon 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 middle of flour; add oil and yeast mixture. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 minutes, shape into a ball. Put dough back in bowl, cover with towel, and let rise for 1-1/2 hours.

Punch down dough. Divide dough into 8 equal parts. Roll each piece into a oval shape 6 to 7 inches long and 1/2 inch thick. Draw tines of a fork in 3 lines along length of each Noni for a decorative design.

Paint each noni with egg yolk and sprinkle over all 1/2 ts black cumin seeds. Put noni on an ungreased cookie sheet and bake in a preheated 350°F oven for 20 to 25 minutes. The brown top will glisten.





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