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1 1/2 cup of warm water
1 1/4 oz. package of dry yeast
1 tbsp. sugar
1 tsp. salt
4 cups of flour
1 egg yolk - mixed with 1 tbsp. water
1/4 cup of vegetable oil
1 tbsp. of caraway seeds


Mix yeast and sugar with 1/2 up of warm water. Let stand for 10 minutes until it begins to froth. Sprinkle the top with 1/2 tsp. of flour and let it stand for 5 more minutes. It will froth and rise rapidly.

In a large mixing bowl, add the flour and the salt. Make a well in the center of the flour and add the oil and yeast mixture. Stir this in, and slowly add the remaining water, in small amounts, until you have a soft, moist dough. Knead for 5 minutes and place dough back into the bowl, covered with a towel. Set in a warm spot to rise for 1 1/2 hours.

Preheat the oven to 350 degrees F. After 1 1/2 hours, punch the dough down and divide it into 8 equal portions. Roll each piece into a ball, then flatten each ball into 6-7" oval, about 1/2" thick. Brush each piece with egg yolk mixture and sprinkle with the seeds. Traditionally, black cumin seeds are used, but they may be hard to find outside of Central Asia.

Place dough on an baking sheet without any oil and bake 20-25 minutes until golden brown. Serve immediately or cool and serve as you would with pita bread. Serve with Spinach & Yogurt Dip or with any other Afghan dish.