Friday, 19 October 2012

Noni Afghani recipe


Original recipe makes 8 loaves

  1. 1 1/2 cups warm water
  2. 1 (.25 ounce) envelope active dry yeast
  3. 1 tablespoon white sugar
  4. 4 cups all-purpose flour
  5. 1 1/4 teaspoons salt, or to taste
  6. 1/4 cup corn oil
  7. 1 egg
  8. 1 tablespoon water
  9. 1 tablespoon caraway seed(optional)


1. In a normal size dish, mix together 1/2 cup water and sugar. Spread the Candida over the top and let stand for about 10 moments, until foamy.

2. Place flour in a large dish, and mix in sodium. Make a well in the center, and add in the maize oil and Candida combination. Add the staying water in a little amount until you have soft wet money that can be managed. Turn out onto a floured area, and massage for at least 5 moments. Return to the dish, cover with a soft towel, and let rise until more than doubled in size, about 1 1/2 hours.

3. Preheat the range to 350 levels F (175 levels C). Completely deflate the increased money, and split into 8 pieces. Move each piece into a basketball.

4. On a gently floured area, roll each basketball with a moving pin so it is square formed, about 6 inches wide long, and 1/2 inches dense. Use a hand or boring blade to sketch three lines on the top of each lf. Position the loaves on a cooking piece. Mix together the egg and staying tbsp of water; sweep the covers of the loaves with the combination. Spread caraway seed products over the covers, if using.

5. Bake for 20 to 25 moments in the pre-heated range, until the loaves are bright and fantastic darkie.


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