Afgan Naun Bread

Afgan Naun Bread

March 27, 2012 0 Comments A+ a-

Afghan Naun Bread (Naan Bread)

(Parakee, Lawausha)


Regular Afghan naun is made with a fermented starter, and although the yeast will give the necessary leavening, the flavor will not be quite the same. The baking in the pit oven (tondoor) also may impart a little flavor which won't be present in oven baking. In spite of all this, however, this should be an acceptable product.

Afghan Naan Bread


INGREDIENTS:

  • Combine in a medium or large bowl:
  • 1 package of dry yeast (1 T.)
  • 1 t. sugar
  • 1/4 c. lukewarm water
  • Mix to dissolve yeast and sugar and set aside.
  • Sift together:
  • 3 c. sifted whole wheat flour
  • 1/2 t. salt
  • Add to yeast mixture.
  • Measure and add gradually to the flour, yeast mixture:
  • 3/4 c. cold water

METHOD:

  • Mix with the hand as the water is added, adding a bit more if needed to produce a smooth, firm dough--essentially the same consistency as ordinary bread dough. 
  • Allow to stand, covered, in a moderately warm place for one hour. 
  • The dough will not be doubled in bulk, but as the finger is drawn across the surface there will be an evidence of small bubbles being formed. 
  • This is about enough dough for one large naun, but for the method of baking required it is probably better to make two small ones instead.