Noni Afghani (afghan Bread)

These small oval breads are baked in a tandoor, the stove of the region —
sometimes buried in the ground as it is in India. The Afghan oven is above
ground and is of rounded bricks. A wood fire is made in the bottom of the
oven, a cover is placed over the oven opening and the oven is heated. The
matzoh and noni doughs are shaped and then slapped onto and stuck to the
inside surface of the hot bricks for fast baking.

1. Mix 1/2 cup of warm water, yeast, and sugar together and let it proof
for 10 mins. When froth appears, sprinkle 1/2 ts flour on top and let it
continue to proof for 5 mins more. The froth will rise quickly.

2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well
in middle of the flour and add oil and the yeast mixture. Stir this in and
add small amounts of water until you have produced a soft, moist dough that
can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w
ith a towel, and let it rise for 1-1/2 hours. Punch down dough.

3. Divide dough into 8 equal parts and roll each part into a ball. Roll
each ball into a oval shape 6 to 7 inches long and 1/2 inch thick. Draw
tines of a fork in 3 lines along length of each noni for a decorative
design. Paint each noni w/egg mixture and sprinkle over all 1/2 ts black
cuminseeds. (This is traditional seed to use, but caraway seeds may be
substituted if black cuminseed is unobtainable. Put noni on an ungreased
cookie sheet and bake in a preheated 350 F. oven for 20 to 25 mins. The
brown top will glisten. Makes 8 noni.

NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller and sweeter than
standard cumin seed; plants grow wild in Middle East. The seeds are used in
Afghanistan, Iran, and Turkey. Black cuminseeds are sprinkled on Afghan
bread.