Bread Naan North Indian Yeast Bread

posted by Ann 07-16-98 4:20 PM


1 c. milk
2 tbsp. yeast
1 tbsp. sugar
1/2 tsp. salt
2 eggs
4 tbsp. butter
4 c. flour; divided

Warm milk. Add yeast to soften. Beat all ingredients, leaving out 3 cups flour. When well blended add rest of flour. Knead.

Let rise 1 hour punch down. Shape in small ovals about size of small bread stick.

Bake at 450 about 6 minutes. Brush top with butter.

Barbari Bread (Nan-e Barbari)
from Food of Life, by Najmieh Batmanglij.
(A flat 1 - 1 1/2" thick loaf. It is round or oval shaped.)

1 package dry yeast
3 cups warm water; divided
1 t. sugar
1 t. salt
8 1/2 cups flour or more;divided
4 T. oil or butter
1/2 cup yellow corn meal
1 T. sesame seeds

Dissolve yeast in 1 cup warm water. Add sugar & set aside 10 minutes.

Pour yeast mixture in bowl or food processor, add 2 cups warm water & salt, mix well.

Gradually add flour while stirring constantly.

After 6 cups flour have been added, knead by hand, add the rest of the flour if needed until the dough is not sticky.

Pour oil in a bowl & put dough in bowl. Cover with a clean damp towel & let rise 4 hours in warm dark place without moving.

Punch air out while dough is in the bowl.

Flip dough over and return to bowl. Cover with new damp towel & allow to rise 2 hours.

Place cookie sheet in center of oven & preheat to 500.

Divide dough in 11 parts, each piece about 5" in diameter.

Dust a tray with corn meal & put loaves on tray.

With damp hands, press fingertips in each loaf, then sprinkle tops with sesame seeds.

Put loaves on the cookie sheet, corn meal side down, & bake sesame side 8 minutes in closed oven.

Turn bread over & bake corn meal side down 4 minutes in closed oven.

Remove loaves from oven. Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.)

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