Description
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
- 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 (Optional)
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
- until the loaves are shiny and golden brown.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 2 hrs 10 mins
Servings: 8