Afgan Naun Bread
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.
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| 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.
