Mohammed’s Flat Bread
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Five Ingredients or LessYes
Taste and Texturesavory
Type of Dishflatbreads
- 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
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.)
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.
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.
Place 2 baking sheets in the oven. Preheat the oven to 425°F.
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.
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