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!
- 1 ½ cups warm water
- 1 (.25 ounce) envelope active dry yeast
- 1 tablespoon white sugar
- 4 cups all-purpose flour
- 1 ¼ teaspoons salt, or to taste
- ¼ cup corn oil
- 1 egg
- 1 tablespoon water
- 1 tablespoon caraway seed
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
serving: 8 loaves
calories: 308.6 kcal
carbohydrates: 50.1 g
protein: 7.7 g
saturated fat: 1.2 g
cholesterol: 23.3 mg
sodium: 375.3 mg
fiber: 2.2 g
sugar: 1.8 g