Noni Afghani (Afghan FlatBread)
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Afghan FlatBread is the everyday bread of Afghanistan. It is also called as Noni Afghani, Nan-i-Afghan, Afghani Nan or Nan-e Barbari in Persian. Afghan flatbread is baked in variety of size and shapes and usually made with either whole wheat or All purpose flour /Maida/Plain white flour.
The dough for this is left to rise and then shaped and again let to rise before baking. Traditionally they are baked in freestanding brick oven fired with wood or tandoor. Now since I do not have that, I used my oven. Sesame or poppy seeds are sprinkled on top before baking, I used onion seeds for the same.
This bread is served almost every meal and is generally torn into pieces and used to wrap foods, so that they can be picked up and eaten, and also to soak up liquids on the plate and in a stew. It can also be served as a snack or a light meal with yogurt or fresh cheese and other appetizers.
This bread is similar to our Naan bread. I started with this bread for my A-Z International FlatBread and had clubbed it with No Onion No Garlic Kashmiri Dum Aloo. It tasted yum. Now though I wanted to make this bread with all purpose flour, I by default by practice took our Whole wheat flour and realized only later till I have kneaded the dough. I paused for a second, but then decided to continue as Noni Afghani is made using whole wheat as well as APF/Maida.
Recipes in this series of A-Z International FlatBreads
Noni-Afghani is thin, long and oval shaped flatbread made with All Purpose Flour or Whole Wheat Flour, topped with poppy seeds, sessame seeds, nigells seeds or a combination of this.
- 4 cups Whole Wheat Flour ( One can use All Purpose Flour/Maida/Plain Flour)
- 1 cups Luke warm water
- 1 1 Pack of Active Dry yeast (7 gms)
- 1 tbsp Sugar
- 1 tbsp Salt (or to taste)
- ¼ cup Vegetable/Olive/Corn Oil
- 2 tbsp Milk
- 1 tbsp Onion Seeds
Mix ½ cup of luke warm water, yeast and sugar and let it sit for 10 minutes.
After 10 minutes the yeast should bloom. The mixture should appear frothy. If not discard the yeast and start again.
Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Mix everything and add small amount of water. Knead the dough until you have a soft dough.
Knead well for 5 minutes. Put a thin layer or oil all over and let it rise for 1-1/2 hours or until double in size.
Once the dough has doubled in size, divide the dough into equal size parts. (Lemon size balls)
Roll each ball into an oval or cylindrical shape 6 to 7 inches long and ½ inch thick as per your liking.
One can draw lines with a fork. I just pierced mine with a knife, so that it does not puff up while baking.
Let it sit fir 10-15 minutes, so that it puff's up a bit. In the meantime pre heat the oven to 200 Deg C.
Just before baking, brush the top with milk. One can use egg too. Sprinkle the seeds and lightly tap it so that the seeds stick to it.
Bake for 8-10 minutes until golden brown. One can grill on a pan too.
Once done apply butter and serve with a gravy of your choice.
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Day 14- International Flat Breads – Letter N
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