Tuesday, January 13, 2015

Recipe - Noni Afghani (Flatbread)

Who doesn't love homemade flat bread?  Our au pair from France calls Naan "Indian Crepes", which cracks me up.  I guess these Noni are Afghan Crepes. :)

This was amazing.  I served this with the Sabse Borani

Noni Afghani


  • 4 cups flour
  • 1 cup whole wheat flour
  • 3 cups warm water
  • 3 1/2 t yeast
  • 1 1/2 cup water
  • 1/2 cup yogurt
  • 4 T butter or, better yet, ghee, melted
  • 1 T sugar

Combine flours, yeast, sugar, salt, water, yogurt, and olive oil and pour into your stand mixer.
Mix for about 10 minutes with the dough hook.  The dough should be moist but not too overly sticky. Add extra flour if necessary.
Shape dough into a ball and transfer to a clean, oiled bowl. Cover and place in a warm spot until the dough has doubled in size, about 1 hour.  Usually what I do when I want dough to rise is I take a wet towel and microwave it for about a minute.  Then I put the dough into the microwave.  Now it's nice and warm and moist.
Divide into 18 portions and roll into balls. Cover and let rest for 15 minutes.
Place on a well floured surface and roll into 1/3″ thick oblong discs.
Heat a large, heavy bottomed skillet or cast-iron pan over medium heat. Add ghee (or butter) and cook one disk at a time.
Cook about 1 minute on first side. Flip and cook until the second side is brown and aromatic. This will take about 2 minutes.
Serve immediately.

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