This is an easy bread recipe that results in a soft, tender flat bread. My native Afghani friend says that this bread tastes better than the traditional Arabic bread she buys at the store. Enjoy!
Original recipe makes 8 loaves
Ingredients
1 1/2 cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 1/4 teaspoons salt, or to taste
1/4 cup corn oil
1 egg
1 tablespoon water
1 tablespoon caraway seed
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PREP
15 mins
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COOK
25 mins
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READY IN
2 hrs 10 mins
Directions
- 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.
Nutrition
Calories: 309 kcal
Carbohydrates: 50.1 g
Cholesterol: 26 mg
Fat: 8.3 g
Fiber: 2.2 g
Protein: 7.7 g
Sodium: 375 mg