Noni Afghani (Afghan Flat Bread) with Sabse Borani (Spinach Yogurt Dip)

Noni Afghani and Sabse Borani (4 of 5)

I am including two recipes in today’s post. They just went together so well. Noni Afghani is an Afghan flat bread common with meals. It is usually shaped into an oval and about 1/2 inch thick. Before baking, it is topped with caraway or cumin seeds. Don’t skip the topping! It is the best part. noni afghani

To accompany the Noni Afghani, I made Sabse Borani, an Afghan Spinach Yogurt Dip. The base of the dip is thick yogurt. To thicken plain yogurt, add it to a coffee filter and let drain for an hour. By the time you finish cooking the onions and spinach, the yogurt will be ready. Don’t rush cooking the onions. Caramelize them slowly to add a sweetness to the dip. It took about 20 minutes over medium low (closer to low) heat to caramelize for me. Noni Afghani and Sabse Borani (5 of 5)

Noni Afghani (Afghan Flat Bread)

Prep Time: 2 hours

Cook Time: 20 minutes

8 flat bread

Noni Afghani (Afghan Flat Bread)


2 1/4 teaspoons active dry yeast

1 1/2 cup warm water, divided (105-115 degrees F)

4 cups flour

1 teaspoon salt

1/4 cup vegetable oil


1 egg yolk beaten with 1 tablespoon water

1 tablespoon caraway or black cumin seeds

In a small bowl, sprinkle yeast over 1/2 cup warm water. Let sit until frothy, about 10 minutes. Sprinkle with 1/2 teaspoon flour and let sit another 5 minutes.

In a large bowl, combine flour and salt. Pour oil and yeast mixture into the center. Stir until incorporated and slowly pour remaining water until a soft dough forms.

Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place back in the large bowl, cover, and let rise until doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F and set a side a large baking sheet.

Divide dough into 8 equal pieces. Form a piece into a ball and cover remaining pieces. Roll the ball into a 1/2 inch thick, 6-7 inch long oval. Place on baking sheet and brush with egg yolk. Sprinkle with caraway seeds. Repeat with remaining pieces.

Bake in preheated oven until golden brown, 20-25 minutes.

Adapted from Epicurious

Sabse Borani (Spinach Yogurt Dip)

Prep Time: 1 hour

Cook Time: 30 minutes

4 servings

Sabse Borani (Spinach Yogurt Dip)


1 cup plain yogurt

4 cups fresh spinach leaves, chopped

2 tablespoons vegetable oil

1 medium onion, thinly sliced

2 cloves garlic, minced

salt and pepper to taste

Fit a fine mesh sieve or colander over a small bowl. Place a coffee filter in the sieve and add yogurt. Let drain for an hour.

Wash spinach, but don't dry. Heat a large skillet over medium heat. Add damp spinach and cook until wilted, stirring often. Drain and, when slightly cooled, squeeze to remove any remaining water.

Place skillet over medium-low heat and drizzle vegetable oil. Add onions and cook, stirring often, until golden. Stir in the garlic and cook just until fragrant, 30 seconds-1 minute. Add spinach and stir to combine. Remove from heat and let cool.

In a medium bowl, combine spinach mixture and drained yogurt. Season with salt and pepper. Refrigerate until ready to use.

Adapted from The Cooks Next Door

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Comments: 2

  1. Chitrangada 3 June, 2013 at 1:48 pm Reply

    Came here through foodgawker, love your space. Bookmarked it, will make soon.

  2. […] I served the kebob with Noni Afghani, Afghan Flat Bread. […]

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