Noni-Afghani
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.
Ingredients
- 4 cup Whole Wheat Flour ( One can use All Purpose Flour/Maida/Plain Flour)
- 1 cup Lukewarm Water
- 1 1 Pack of Active Dry yeast (7 gms)
- 1 tbsp Sugar
- 1 tbsp Salt
- ¼ cup Vegetable/Olive/Corn Oil
- 2 tbsp Milk
- 1 tbsp Onion Seeds
Instructions
- 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.