posted by Ann 07-16-98 4:20 PM
NAAN NORTH INDIAN YEAST BREAD
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.)