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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 8 |
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Directions: 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 & is of rounded bricks, which are heated.
Matzoh & noni are shaped & slapped & stuck on the hot bricks for fast
baking.
1. Mix 1/2 cup of warm water, yeast, & sugar together & let it proof
for 10 mins. When froth appears, sprinkle 1/2 ts flour on top & let
it continue to proof for 5 mins more. The froth will rise quickly.
2. Put flour in a large mixing bowl & sprinkle salt over it. Make a
well in middle of flour & add oil & yeast mixture. Stir this in & 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/towel, & let rise for 1-1/2 hours. Punch down dough.
3. Divide dough into 8 equal parts & roll each part into a ball.
Roll each ball into a oval shape 6 to 7 inches long & 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 & 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 & 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 & sweeter than
standard cuminseed; plants grow wild in Middle East. The seeds are
used in Afghanistan, Iran, & Turkey. Black cuminseeds are sprinkled
on Afghanbread.
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