Afghan recipe for flat bread?!
Afghan recipe for flat bread?
WITH OUT Yogurt and Egg!!!!
Need the bread to be fluffy and not too crispy.
Please don't direct me to any websites as I have searched threw lots of them. Thanks.
Answers:
Here's a Kyrgiz one that at least fits all your demands:
Basic Central Asian Naan
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2 tsp yeast
2.5 cups warm water
5-6 cups flour (white, wheat, or a mix- white is most often used in Central Asia now)
2 tsp salt
The full recipe & method is here:
http://amiralace.blogspot.com/2007/02/ta...
I think you need one or the other don't you?
This is the only one that I found that was closest to not having one or the other....has egg yolk tho.
makes 8 Afghan breads
1? cups plus 1 tablespoon of water (divided)
1 700 grams dry yeast
1 tablespoon of sugar
4 cups of flour
1 tablespoon of salt
? cup of corn oil
1 egg yolk
[edit] Procedure
Mix ? cup water, yeast, and sugar. Let it sit for 10 minutes.
Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in and add small amounts of water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1? hours.
Mix together the egg yolk and 1 tablespoon of water, and set aside.
Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20cms long 5cms thick.
Make lines in top of dough. Brush on egg mix and sprinkle with black cumin seeds.
Bake in a preheated 350°F (175°C) oven for 25 mins.
Total cooking time is around 2? hours.
I agree with the answerer above me, you need one or the other... here's what i found:
2 teaspoons dry yeast
1/2 cup warm water (105 degrees to 115 degrees)
1 cup boiling water
1 cup plain whole-milk yogurt
5 1/2 cups whole wheat flour, divided
2 tablespoons safflower or corn oil
2 teaspoons salt
6 tablespoons sesame seeds
Note: You will need a large bread bowl, a medium-sized bowl, pizza stone, a baker's peel or another large baking sheet, a rolling pin and a razor blade or sharp knife.
Sprinkle the yeast over the warm water in a large bowl. Stir to dissolve. Place the yogurt in a medium bowl and gradually stir in the boiling water. Let cool to tepid (105 degrees to 115 degrees). Stir the yogurt mixture into the yeast mixture. Stir in 3 cups of the flour, 1/2cup at a time. Then stir for 2 minutes in the same direction: You now have a sponge. Cover with plastic wrap and let stand for 30 minutes.
Sprinkle the oil and salt onto the sponge. Mix in enough of the remaining flour, 1/2cup 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.
Wash out and lightly oil the large bowl. Add the dough, turning to coat the entire surface. Cover with a damp kitchen towel or plastic wrap and let rise until doubled in volume, about 1 hour.
Preheat the oven to 450 degrees.
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 5-inch round or oval. Cover the rounds with a kitchen towel or plastic wrap and let rest for 10 minutes.
Lightly flour a baker's peel or the backside of a large baking sheet. Working with one dough round at a time, roll out on a lightly floured surface until the dough begins to stretch (keep the remaining dough covered). Brush the flour from the work surface and sprinkle 1 tablespoon of the sesame seeds onto the work surface. Lay the dough on the seeds and roll out into a 6-by-10-inch rectangle. Turn the dough over. Using a razor blade or the tip of a sharp knife, cut five 1-inch-long slits evenly spaced around the dough, radiating out from the center like sun rays or flower petals.
Slide the dough onto the baker's peel or prepared sheet. Then slide the dough onto the quarry tiles or preheated baking sheet and bake until the top begins to brown, about 5 minutes. Transfer the bread to a rack. Repeat with the remaining dough rounds and sesame seeds.
Serve warm or at room temperature.
Makes 6 servings.