INGREDIENTS

1. 1 ^1/2 cups warm water
2. 1 package dry yeast
3. 1 tablespoon sugar
4. 4 cups flour
5. 1 teaspoon salt
6. 1/4 cup corn oil
7. 1 egg yolk mixed with 1 tablespoon water
8. 1 tablespoon black cumin or caraway seeds

Method:

1. Mix 1/2 cup of warm water, yeast, and sugar together and let it proof for 10 minutes. When froth appears, sprinkle 1/2 teaspoon flour on top and let it continue to proof for 5 more minutes. The froth will rise quickly.
2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of the flour and add oil and the yeast mixture. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled.
3. Knead well for 5 minutes. Put dough ball back in bowl, cover with a towel, and let it rise for 1 1/2 hours. Punch down dough.
4. Divide dough into 8 equal parts and roll each part into a ball. Roll each ball into an oval shape 6 to 7 inches long and 1/2-inch thick. Draw the tines of a fork in 3 lines along the length of each noni (oval-shaped loaf) for a decorative design. Paint each noni with egg mixture and sprinkle 1/2 teaspoon black cumin seeds over all of them. This is traditional seed to use, but caraway seeds may be substituted if black cumin seed is unobtainable.
5. Put noni on an ungreased cookie sheet and bake in a preheated 350°F oven for 20 to 25 minutes. The brown top will glisten.

Yields: 8 noni.