Afghan Naan Bread
Classic Afghan whole-wheat bread.
Servings 8 loaves
Ingredients
- 2 tsp activate dried yeast
- 3 cups whole-wheat flour (1 lb or 450 grams)
- 1 ½ tsp salt
- oil for shaping
Instructions
- Dissolve yeast in ¼ cup (60 ml or 2 fl oz) warm water
- Put flours and salt in a mixing bowl and stir well with a balloon whisk. Remove about 1 cup (150 g or 5 oz.) of the flour and set aside.
- Add 1 ¾ cups (440 ml or 15 fl oz) of warm water to the yeast mixture and pour into the centre of the flour.
- Stir a little flour into the liquid to thicken it slightly, cover the bowl, and leave it in a warm place for 10 minutes or until the liquid is frothy.
- Stir in the remaining flour, then knead by hand for 25 minutes gradually kneading in the reserved flour towards the end of the time (or 15 minutes using an electric mixer). (I beat for about 20 minutes, and it was not long enough, so I have upped the time in my instructions).
- Cover the bowl and leave the dough in a warm place to rise until it has doubled in size, about 30 minutes to an hour (air on the side of an hour).
- Preheat the oven to 430 degrees F. With oiled hands, divide the dough into 8 equal portions, then roll into balls.
- Press the ball into a tear shape about ½ inch thick. Place the shaped loaves on baking trays, cover with cloths, and leave for 15 minutes.
- Dip a finger in oil and then use a finger to press three parallel grooves into each loaf that run from the top of the dough to the bottom. The one in the middle will be the longest.
- Bake on the middle shelf of the oven for 15 minutes or until loaves are lightly browned and cooked. Wrap in a cloth as they come out of the oven. Enjoy!
Notes
Recipe adapted from The Complete Middle Eastern Cookbook by Tess Mallos.