Noni Afghani

Recipe View Activate the Yeast (10 minutes): In a small bowl, combine 1/2 cup of warm water and sugar. Sprinkle the yeast over the top and let stand until foamy.

Recipe View Prepare the Dough (5 minutes + 1.5 hours rise): In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the corn oil and yeast mixture. Gradually add the remaining 1 cup of warm water, mixing until a soft, slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Grease a large bowl with corn oil, place the dough in the bowl, turning to coat. Cover with a clean towel and let rise in a warm place until doubled in size.

Recipe View Preheat and Divide (5 minutes): Preheat your oven to 350°F (175°C). Once the dough has risen, gently deflate it and divide it into 8 equal pieces.

Recipe View Shape and Prepare for Baking (15 minutes): On a lightly floured surface, roll each piece of dough into an oval shape, approximately 6 inches long and 1/2 inch thick. Use a fork or the back of a dull knife to create three lines across the top of each loaf. Place the loaves on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg and remaining tablespoon of water. Brush the tops of the loaves with the egg wash. If desired, sprinkle with caraway seeds.

Recipe View Bake (20-25 minutes): Bake in the preheated oven until the loaves are shiny and golden brown.