* 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"
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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