Taftoon - Persian Wholemeal Flat Bread |
|
 |
Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 2 |
|
Also called Nane Lavash. Ingredients:
1 cup all-purpose flour |
3 cups whole wheat flour |
1 envelope active dry yeast |
2 1/2 cups water |
1 1/2 teaspoons salt |
oil (for handling dough) |
Directions:
1. Sift the flours into a large mixing bowl.
2. Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
3. Pour the yeast mixture into the center of the flour and gradually work in.
4. Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
5. Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
6. Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
7. Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
8. Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
9. Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
10. Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
11. Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
12. Remove bread from oven and wrap in a towel.
13. Allow oven temperature to reheat before starting another.
14. Do not allow rolled dough to rest before baking; prepare just before putting in oven.
|
|