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Non (Village Whole Wheat Bread)

Monday, 17 May 2010


This is the staff of life for all classes of Afghans, whether city dwellers or nomads. The basic ingredient is wheat—red hard winter wheat is preferred, but any local wheat will do.


At a glance
Middle Eastern
Cooking Method
1 large loaf

7 cups whole wheat flour
1 Tablespoon salt
water as needed to make the dough kneadable, about 3 and 1/2 cups


Mix the flour and salt together and add the water to make dough. Knead the dough 300 times, cover it with a wet towel, and let sit in a warm place for 12 to 24 hours. Knead 100 more times, and place it in an oiled baking pan. Cut the top lengthwise and let sit in a warm place for 4 hours.

Bake in a 350 degree F. oven for 30 minutes, then in a 400 degree F. oven for 45 minutes. The crust should be dark brown.


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