Friday, February 1, 2008

Afghan Snowshoe Bread (Naan)

This bread is so good and chewy, perfect with a bowl of soup!
2 t dry yeast

1/2 cup warm water

1 cup chilled, plain yogurt

1 cup boiling water

Approx. 5 1/2 cups whole wheat flour (hard)

2 T oil

2 t salt

6 T sesame seeds (optional)

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

Place yogurt in medium bowl and gradually stir in the boiling water. Let cool to tepid.

Stir the yogurt mixture into the yeast mixture. Stir in 3 cups 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.

Place dough into lightly oiled bowl, turning the do so as to coat in the oil. Cover with a damp kitchen towel or plastic wrap and let rise until doubled. (Approx. 1 hour)

Position a rack in the lower third of the oven and arrange tiles if using. ( I don't have them so you can see mine is on a large cookie sheet.) Preheat oven to 450.

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 6 inch round. Cover the rounds and let rest for 10 minutes.

Working one piece at a time, roll each round out until if begins to stretch. Transfer to baking sheet and press out until about 6 by 10 rectangle, leaving finger dips, even if they poke through. (It will be crispy there, yummy!)

*You may butter, if you like before baking and sprinkle with sesame seeds.

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