Afghan bread

Name: Afghan bread
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1½ cups plus 1 tablespoon of water (divided); 1 7 grams dry yeast; 1 tablespoon of sugar; 4 cups of flour; 1 tablespoon of salt; ¼ cup of corn oil; 1 unit egg yolk

or is the national bread of Afghanistan. It is a flatbread and can be oval or rectangular. It is baked in a tandoor, the primary cooking equipment of the sub-continent region.

Prep25 min

Cook50 min

Total75 min

Servings4

Difficultyintermediate

Ingredients

plus 1 tablespoon of water (divided)
1½ cups
dry yeast
1 7 grams
of sugar
1 tablespoon
of flour
4 cups
of salt
1 tablespoon
of corn oil
¼ cup
egg yolk
1 unit

Method

Mix ½ cup water, yeast, and sugar. Let it sit for 10 minutes.

Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in and add small amounts of water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1½ hours.

Mix together the egg yolk and 1 tablespoon of water, and set aside.

Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20cms long 5cms thick.

Make lines in top of dough. Brush on egg mix and sprinkle with black cumin seeds.

Bake in a preheated 350°F (175°C) oven for 25 mins.

Afghan bread

Ingredients

Method

What Makes This Variant Distinct

Cuisines