This is an easy bread recipe that results in a soft, tender flatbread. My native Afghani friend says that this bread tastes better than the traditional bread she buys at the store. Enjoy!
Ingredients
- ½ cups warm water: 1 piece
- active dry yeast: 1 envelope (.25 ounce envelope)
- white sugar: 1 Tbsp
- all-purpose flour: 4 cups
- ¼ teaspoons salt: 1 piece (to taste)
- corn oil: 0.25 cup
- egg: 1 piece
- water: 1 Tbsp
- caraway seed: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
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Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
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On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
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Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
