* Exported from MasterCook *
Naan, Afghan Naan with Nigella Seeds
Recipe By :SAVEUR Editors
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 tsp. active dry yeast
2 cups whole wheat flour -- (11 oz.)
1 Tbsp. kosher salt
3 1/2 cups all-purpose flour -- (17 oz.)
1 tsp. canola oil
1 tsp. nigella seeds
This fluffy, long naan is made in the style of the Afghan naanwais,
or breadmakers, in the Bhogal neighborhood of South Delhi. Sometimes
called "snowshoe naan," it's traditionally made with whole wheat
flour and often contains nigella seeds. While typically made in a
tandoor, this staple bread can be approximated using a pizza stone in
a very hot home oven.
Yield: makes Four 18" breads
Time: 4:30
In a large bowl, add 2 1/2 cups lukewarm (85-90F) water. Sprinkle the
yeast over the top, then add the whole wheat flour and stir with a
wooden spoon until fully incorporated. Cover with plastic wrap and
set aside in a warm place until puffed and frothy, about 1 1/2 hours.
Sprinkle the salt over the whole wheat mixture, then add 1 cup
all-purpose flour. Stir well with the wooden spoon, then continue
adding white flour in 1/2 cup increments, stirring until the dough is
too stiff to continue (about 1 1/2 cups). Generously flour a clean
work surface, then turn the dough out onto it. Knead until the dough
is smooth and supple, adding more flour as needed to keep the dough
from sticking to your hands and the surface, about 10 minutes. (You
might not need all of the flour.)
Clean out the bowl and coat the inside surface lightly with the oil.
Return the dough to the bowl, cover the bowl with plastic wrap, and
set aside to rise in a warm place until the dough has risen to
slightly more than double its size, about 2 hours.
Meanwhile, set a pizza stone on the bottom rack of the oven and
preheat to 450F. When the dough has risen, lightly flour a work
surface and turn out the dough onto it. Divide into 4 equal pieces,
about 11 ounces each. Gently stretch each piece into a flat oval,
about 6" wide and 4" long. Cover the ovals with plastic wrap and set
aside to allow the gluten to relax slightly, about 20 minutes.
When the oven is hot, begin shaping the first bread. Place a small
bowl of cold water at the edge of your work surface. Dip your
fingertips in the water, and make tightly spaced, uniform
indentations all over the surface of the first piece of dough.
Stretch into a long oval strip by draping the dough over both hands
and gently pulling them apart. The dough should gradually stretch and
give until extended into a long oval, about 16-18" long. (There may
be a few holes in the dough. That is okay.) Sprinkle the shaped dough
with a 1/4 teaspoon of nigella seeds, then, using both hands,
transfer it onto the heated pizza stone and bake until the bread is
slightly golden on the surface with a lightly browned bottom, 4 to 5
minutes. While the bread bakes, shape the next bread, so that when
the first loaf comes out of the oven, the second one is ready to go.
Continue baking the remaining loaves in this manner.
Transfer each to a wire rack to cool slightly. Then serve, or wrap
the loaves in a dry cloth to keep warm before serving.
S(Internet address):
https://www.saveur.com/afghan-naan-recipe/
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Per Serving (excluding unknown items): 615 Calories; 3g Fat (4.9%
calories from fat); 20g Protein; 127g Carbohydrate; 11g Dietary
Fiber; 0mg Cholesterol; 1416mg Sodium. Exchanges: 8 1/2
Grain(Starch); 0 Lean Meat; 1/2 Fat.
NOTES : 2019 - 0726