Afghaan Noni

When I was new in USA, Middle Eastern food was one of the first cuisines I was comfortable eating outside, besides Pizza, of course…Lolzzz. The restaurant that we went to those days shut down for renovation after a few years and eventually the owner decided to sell off his restaurant, which is sad when one really enjoys the food at a restaurant.

The food the restaurant had typical Afghani food. Chicken, Meat or fish served with Rice. The Rice pilaf would be White Rice with cashews and Raisins, which I wasn’t really a big fan off and spent the first 5 minutes taking raisins and cashews off my rice. I am one of those weirdos who don’t like sweet flavors with my main dish, specially something as sweet as Raisin. But, something more than this great Afghani Rice Pilaf with Chicken, what I actually loved and enjoyed most was the Afghaan Noni.

Afghaan Noni is an Afghaani Bread, made with Refined Flour or Whole wheat flour, which is then formed into a dough after mixing egg yolk and yeast. You will have to let the dough rise in a warm space until it doubles. The Afghaan Noni requires some egg white to be brushed on top for glaze and you also have to sprinkle some Nigella seeds on top, though its optional.

The dough needs to be left to rise for at least 1 hour, more if you are living in a colder region or baking during the winters. The dough can be kept in the freezer for up to 2 months and in the Refrigerator for 3 days.

I usually serve it with another Afghaani vegetarian dish “Bourani banigan”, which is eggplants cooked with tomato gravy and Garlic and served with sweet Yogurt. It makes an excellent appetizer or even a light lunch. These actually even taste great with a cup of tea. Bread so simple that this recipe is great for beginners as well.

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Afghaan Noni

A bread from Afghanistan

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Rating: 5
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Cuisine

Continental, Middle Eastern, Mughlai

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

1.5 hours

Servings

people MetricUS Imperial

Ingredients

• 1.5 cups Water warm, NOT HOT [Temp. should be 110 F or 45C
• 1.25 oz Active dry yeast
• 1 tsp Sugar
• 4 cups All purpose Flour
• 1 tsp Salt
• 1/4 cup Vegetable oil
• 1 No. Egg Yolk and White seperated
• 1 tbsp Black cumin seeds

Cuisine Continental, Middle Eastern, Mughlai Prep Time 20 minutes Cook Time 20 minutes Passive Time 1.5 hours Servings people MetricUS Imperial Ingredients 1.5 cups Water warm, NOT HOT [Temp. should be 110 F or 45C 1.25 oz Active dry yeast 1 tsp Sugar 4 cups All purpose Flour 1 tsp Salt 1/4 cup Vegetable oil 1 No. Egg Yolk and White seperated 1 tbsp Black cumin seeds

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Mix yeast and sugar with 1/2 C warm water.

   
2. Let stand for 10 minutes until it begins to fizz and froth. Sprinkle top with 1/2 tsp. flour and let stand 5 more minutes. It will rise and froth quickly.

   
3. In a large mixing bowl, add flour and salt.

   
4. Make a well in the center and add oil and yeast mixture.

   
5. Stir this in, and slowly add remaining water and egg yolk. Add water in small amounts, till you have a soft, moist dough.

   
6. Knead for around 5 minutes.

   
7. Place dough back in bowl, covered with a towel. Set in a warm spot to rise for 1 1/2 hours.

   
8. The dough should have doubled.

   
9. Preheat oven to 350F. After 1 1/2 hours, punch the dough down and divide it into 8 equal portions. Roll each into a ball, then flatten each ball into 6-7" oval, about 1/2" thick. Poke the rolled dough with fork all around.

   
10. Brush each piece with whisked egg white and sprinkle with seeds.

    
11. To bake place on a baking pan.

    
12. Bake 20-25 minutes till golden brown.

    
13. Serve with Bourani Baingan & Yogurt Dip or with any other Afghan dish.