Noni Afghani Recipes

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.

Steps:

• Yeast: mix yeast and sugar with 1/2 C warm water. 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. Dough: In a large mixing bowl, add flour and salt. Make a well in the center and add oil and yeast mixture. Stir this in, and slowly add remaining water, in small amounts, till you have a soft, moist dough. Knead for 5 minutes and place dough back in bowl, covered with a towel. Set in a warm spot to rise for 1 1/2 hours. Roll dough : Preheat oven to 350. 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. Brush each piece with egg yolk mixture and sprinkle with seeds. Bake: Place on an ungreased baking sheet and bake 20-25 minutes till golden brown. Serve immediately or cool and serve as you would pita bread. Serve with Spinach & Yogurt Dip or with any other Afghan dish.

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.