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
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs 10 mins
Ingredients
Instructions
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.
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.
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.
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.
Bake for 20 to 25 minutes in the preheated oven
