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Afghan Home-Style Naan

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 28 Aug 2017 00:01:29 -0700
v117.n033.3
* Exported from MasterCook *

                       Bread, Afghan Home-Style Naan

Recipe By     :Jeffrey Alford and Naomi Duguid
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  yeast -- dry
     1/2           cup  water -- warm, 105F to 115F
  1                cup  yogurt -- whole milk, well chilled
  1                cup  water -- boiling
  5 1/2           cups  whole wheat flour -- hard wheat, approximate amt
  2        tablespoons  corn oil -- or safflower
  2          teaspoons  salt
  6        tablespoons  sesame seeds

This Afghan home-style bread is a classic Central Asian naan. It is 
thick, soft and almost rich in taste.

You will need a large bread bowl, a medium-size bowl, unglazed quarry 
tiles or baking stone to fit your oven rack or a baking sheet at 
least 10 by 14 inches, a baker's peel or another large baking sheet, 
a rolling pin, and a razor blade or sharp knife.

Sprinkle the yeast over the warm water in a large bowl. Stir to dissolve.

Place the yogurt in a medium bowl and gradually stir in the boiling 
water. Let cool to tepid (105F to 115F).

Stir the yogurt mixture into the yeast mixture. Stir in 3 cups flour, 
1/2 cup at a time. Then stir for 2 minutes in the same direction: You 
now have a sponge. Cover with plastic wrap and let stand for 30 minutes.

Sprinkle  the oil and salt onto the sponge. Mix in enough of the 
remaining flour, 1/2 cup at a time, to form a dough. Turn out onto a 
lightly floured surface and knead until smooth and elastic, adding 
more flour if the dough is sticky, about 10 minutes.

Wash out and lightly oil the large bowl. Add the dough, turning to 
coat the entire surface. Cover with a damp cloth or plastic wrap and 
let rise until doubled in volume, about 1 hour.

Position a rack in the lower third of the oven and arrange the quarry 
tiles on the rack, leaving a 1 inch space between the tiles and the 
oven walls. Or place a 10 by 14 inch or larger baking sheet in the 
oven to preheat. Preheat the oven to 450F.

Punch the dough down. Divide into 6 pieces. Using lightly floured 
hands, flatten each piece on a lightly floured work surface into a 4 
to 5 inch round. Cover the rounds with a cloth or plastic wrap and 
let rest for 10 minutes.

Lightly flour a baker's peel or the back side of a large baking 
sheet. Working with one dough round at a time, roll out on a lightly 
floured surface until the dough begins to stretch (keep the remaining 
dough covered). Brush the flour from the work surface and sprinkle 1 
tablespoon of the sesame seeds onto the work surface. Lay the dough 
on the seeds and roll out into a 6 by 10 inch rectangle. Turn the 
dough over. Using a razor blade or the tip of a sharp knife, cut five 
1 inch long slits evenly spaced around the dough, radiating out from 
the center like sun rays or flower petals. Slide the dough onto the 
baker's peel or prepared sheet. Then slide the dough onto the quarry 
tiles or preheating baking sheet and bake until the top begins to 
brown, about 5 minutes. Transfer the bread to a rack Repeat with the 
remaining dough rounds and sesame seeds.

Serve warm or at room temperature. Makes six rectangular flatbreads, 
about 5 by 9 inches.

Source:
   "Flatbreads and Flavors"
S(ISBN):
   "0-688-11411-3"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 247 Calories; 6g Fat (21.4%
calories from fat); 9g Protein; 42g Carbohydrate; 7g Dietary Fiber;
3mg Cholesterol; 369mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


NOTES : 2017 - 0827