* Exported from MasterCook *
Stone-Baked Whole Wheat Bread - Persian Naan-e-Sangak
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon active dry yeast
1/2 cup lukewarm water -- scant
2 2/3 cups whole-wheat flour -- 12oz/350g
2/3 cup white bread flour -- generous,4oz/110g
1 teaspoon salt
cold water -- some
Sprinkle the yeast on to the warm water and allow it to sit for about 15
minutes. After this time, pour it into a big basin. Sift together the
flours and salt, then add to the yeast, mixing all the while, and blend in
enough cold water to make it all hang together. Knead with vigor-the
mixture should start to come away from your mixing bowl and feel quite
rubbery. Cover the bowl with a clean damp cloth and leave it to stand for
3 hours; then knead it again and let it sit for 1 hour more.
Preheat the oven and your tray of pebbles to 475'F/240'C. Divide the dough
mixture in two and stretch and pummel it into submission as two flattish,
squareish sheets. Oiling or flouring your hands before working with the
dough should make it easier.
Cook the sheets one at a time, resting each sheet over the pebbles; after
3 1/2 minutes, turn each one over, and bake for a further 3 1/2 minutes.
When the bread is cooked, it should be a rich brown color and lift easily
from the pebbles. This bread is best consumed warm. Reheat by sprinkling
it with water and then pop it in a really hot oven for 30 seconds.
Makes 3 sheets
AuthorNote: This is really the showpiece of the Iranian bread world; it
has a strong nutty flavor and a chewy texture. It is not too difficult to
recreate the stone-baked thing at home; you just need to find a selection
of fairly evenly sized, smooth pebbles. These will need washing
thoroughly, and then oiling before use. You will also need the mother of
all baking trays (strong enough to bear half a beach, at least).
The most common form of Persian bread is lavash, which is wafer-thin. You
may have tried it in Iranian restaurants - it is cooked on the walls of a
tanoor oven, and comes in enormous sheets. It is available in Middle
Eastern supermarkets, where you can quite often buy it slightly
undercooked (which means it will keep a bit longer). Sometimes it is made
a bit thicker and dotted with sesame or nigella seeds-it is then known as
taftoon.
I have to confess that after 15 years of eating Persian food I still
cannot embrace lavash as my daily loaf-it's rather like cardboard. So I
have omitted the recipe for it, offering instead a recipe for
naan-e-sangak (stone-baked bread).
Cuisine:
"Persian"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"3 sheets"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 1g Fat (4.6% calories
from fat); 5g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fat.
Nutr. Assoc. : 0 1582 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
