Rating: 4.5 stars
41 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 hr 30 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
8 loaves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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, until the loaves are shiny and golden brown.

Nutrition Facts

309 calories; protein 7.7g; carbohydrates 50.1g; fat 8.3g; cholesterol 23.3mg; sodium 375.3mg. Full Nutrition
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