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Ingredients: 1
1/2 c Water warm
1 pk (1/4 oz, 7 grams) dry yeast
1 tb Sugar
4 c Flour
1 ts Salt
1/4 c Corn oil
1 Egg yolk mixed W/1 tb Water
1 tb Black cumin seed
Direction:
These small oval breads are baked in a Tandoor, the
stove of the region -- sometimes buried in the ground as
it is in India. The Afghan oven is above ground & is of
rounded bricks, which are heated. Matzoth & noni are
shaped & slapped & stuck on the hot bricks for fast
baking. 1. Mix 1/2 cup of warm water, yeast, & sugar
together & let it proof
for 10 min. When froth appears, sprinkle 1/2 ts flour on
top & let it continue to proof for 5 min more. The froth
will rise quickly. 2. Put flour in a large mixing bowl &
sprinkle salt over it. Make a well in middle of flour &
add oil & yeast mixture. Stir this in & add small
amounts of water until you have produced a soft, moist
dough that can be handled. Knead well for 5 min. Put
dough ball back in bowl, cover w/towel, & let rise for
1-1/2 hours. Punch down dough.
3. Divide dough into 8 equal parts & roll each part into
a ball. Roll each ball into a oval shape 6 to 7 inches
long & 1/2 inch thick. Draw tines of a fork in 3 lines
along length of each noni for a decorative design. Paint
each noni w/egg mixture & sprinkle over all 1/2 ts black
cumin seeds. (This is traditional seed to use, but
caraway seeds may be substituted if black cumin seed is
unobtainable. Put noni on an un-greased cookie sheet &
bake in a preheated 350 F.
oven for 20 to 25 min. The brown top will glisten. Makes
8 noni.
NOTE: Black Cumin :
Smaller & sweeter than standard cumin seed; plants grow
wild in Middle East. The seeds are used in Afghanistan,
Iran, & Turkey. Black cumin seeds are sprinkled on
Afghani-bread.
*** For
Details about Ingredients , check your nearest Afghani
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