Noni Afghani Afghan Bread
Experience the rich heritage of Afghan cuisine with Noni Afghani, a traditional Afghan bread that's soft, airy, and irresistibly delicious. Made with simple pantry staples like all-purpose flour, instant yeast, and olive oil, this recipe showcases the beauty of freshly baked bread with its golden crust and signature indentations, perfect for scooping up curries, stews, or hummus. The optional garnish of sesame or nigella seeds adds a nutty, aromatic touch, elevating its authentic charm. With minimal prep and a quick bake time, this versatile bread is a must-try for home bakers seeking a taste of Afghan culture. Perfect warm and fresh, it’s a delightful addition to any meal.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Instant yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1.5 cups Warm water (around 110°F/45°C)
- 2 tablespoons Olive oil
- 1 tablespoon Sesame or nigella seeds (optional, for garnish)
Instructions
In a large bowl, combine the flour, yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Gradually add the warm water and olive oil while stirring with a wooden spoon or your hands until the mixture comes together into a rough dough.
Turn the dough out onto a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven for even heat distribution. Alternatively, you can use a baking sheet.
Punch down the risen dough to release the air and divide it into 6 equal portions. Shape each portion into a ball and let them rest for 10 minutes under a damp towel.
Roll out each dough ball into an oval or oblong shape, around 1/4-inch thick, and transfer it onto a piece of parchment paper for easy handling.
Using the back of a knife or your fingers, make light indentations or patterns on the surface of the bread (common in Afghan bread). Optionally, sprinkle with sesame or nigella seeds for added flavor and texture.
Carefully transfer the bread (with parchment paper) to the hot baking stone or baking sheet in the oven. Bake for 12-15 minutes, or until the bread is golden brown and puffed.
Remove the bread from the oven and allow it to cool for a few minutes before serving. Noni Afghani is best enjoyed warm and fresh.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
