← Back to Search Results
baking Afghan, American
Mohammed’s Flat Bread

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Mohammed K Rohzyi moved to New York City from Afghanistan in 1979. Within weeks, he set up a pushcart on the corner of 47th Street and Sixth Avenue and began serving hunks of flat bread topped with Afghan kebabs. Eventually, he began baking the bread and wholesaling it throughout the city. Today, he owns two restaurants and a bakery. And he still dotes on this flat bread recipe.

Yield: Makes 4 loaves

Ingredients

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 2 cups warm (105° to 110°F) water
  • 4½ cups chick-pea flour
  • 1 teaspoon salt
  • 1 tablespoon black cumin seeds or poppy seeds

Directions

1. Combine the yeast, sugar, and warm water in a small bowl; set aside until foamy, 5 to 15 minutes. (If the yeast doesn’t bubble up, discard the mixture and start again with fresh ingredients.)

2. In a large bowl, combine the chick-pea flour and salt and add the yeast mixture. Gradually sprinkle in cold water 1 tablespoon at a time to make a soft dough that easily pulls away from the sides of the bowl.

3. Knead the bread for 10 minutes on a lightly floured work surface. Return the dough to the bowl, cover, and set aside to rise in a warm place until doubled, 1 hour.

4. Place 2 baking sheets in the oven. Preheat the oven to 425°F.

5. Divide the dough into 4 balls. Roll out each ball on a lightly floured surface into an 18-inch long oblong, between ¼ and ½ inch thick. Divide the cumin seeds among the 4 breads.

6. When the baking sheets are very hot, remove, sprinkle each lightly with chick-pea flour, and place 1 loaf on each tray. Bake each bread until golden, 8 to 10 minutes. Repeat with the remaining 2 loaves. Serve warm or at room temperature.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 loaf.

422kcal (21%)
83mg (8%)
0mg (0%)
2mcg RAE (0%)
910mg
182mg
24g
12g
12g
62g
0mg (0%)
653mg (27%)
1g (4%)
8g (12%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lidias-italy Lidia's Italy
by Lidia Bastianich
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
west-coast-cooking West Coast Cooking
by Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?