Main Ingredients:

1 1/2 c Water, warm 1 pk (1/4 oz, 7 grams) dry yeast 1 tb Sugar 4 c Flour 1 ts Salt 1/4 c Corn oil 1 Egg yolk, mixed w/ 1 tb Water 1 tb Black cuminseed or caraway -seeds

Cooking Preparation of the Recipe:

These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ground amp; is of rounded bricks, which are heated. Matzoh amp; noni are shaped amp; slapped amp; stuck on the hot bricks for fast baking.1. Mix 1/2 cup of warm water, yeast, amp; sugar together amp; let it proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on top amp; let it continue to proof for 5 mins more. The froth will rise quickly.2. Put flour in a large mixing bowl amp; sprinkle salt over it. Make a well in middle of flour amp; add oil amp; yeast mixture. Stir this in amp; add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w/towel, amp; let rise for 1-1/2 hours. Punch down dough.3. Divide dough into 8 equal parts amp; roll each part into a ball. Roll each ball into a oval shape 6 to 7 inches long amp; 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture amp; sprinkle over all 1/2 ts black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet amp; bake in a preheated 350 F. oven for 20 to 25 mins. The brown top will glisten. Makes 8 noni.NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller amp; sweeter than standard cuminseed; plants grow wild in Middle East. The seeds are used in Afghanistan, Iran, amp; Turkey. Black cuminseeds are sprinkled on Afghanbread.

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