Noni Afghani I

In a small bowl, combine warm water, sugar, and yeast; stir gently and let sit for 5–10 minutes until the mixture becomes foamy and fragrant.

In a large mixing bowl, whisk together flour and salt, then make a well in the center and pour in the activated yeast mixture along with the corn oil.

Mix the ingredients together until a shaggy dough forms, then turn it out onto a lightly floured surface and knead firmly for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size.

Punch down the risen dough, divide it into equal portions, and shape each portion into a round or oval flatbread about half an inch thick.

Place the shaped breads on a lightly floured surface, cover loosely, and allow them to rest and puff slightly for a second rise.

Preheat your oven to 450°F (230°C) and place the breads on a greased or parchment-lined baking sheet; use your fingertips to press a decorative ridge pattern into the surface of each loaf if desired.

Bake the breads for 12–15 minutes until they are golden brown on top and sound hollow when tapped on the bottom; remove from the oven and let cool slightly before serving.