Monday, May 24, 2010
After talking with son, C.J., about Turkish breads and other foods that he enjoys, I got on line and found this recipe for Naan bread. It was posted by Lola Mansurov and she also had recipes for some of the other dishes that C.J. mentioned. I will be trying those dishes in the near future.
This is a flat bread that is baked on a pizza stone although it can be done on baking sheets. I did mine on a pizza stone and by the time I finished I had gotten better at shaping the bread. I had to throw the first try away as it was such a mess. This is time consuming as you bake each piece separately (on a baking sheet you can do two) but I thought it fun and we liked the results.
2 C warm water
1 C warm milk
1 TBS yeast
1 tsp salt
1/2 tsp sugar
2 TBS oil
4 1/2 C flour
sesame seeds (optional)
Mix together the first six ingredients plus 1 TBS of the oil. Mix well. Add flour and quickly mix into a dough. It should be a soft dough and relatively sticky. If it is too sticky, rub oil onto your hands to knead in bowl till smooth . (I had to add more flour as it was a rainy day with lots of moisture in the air). Rub remaining oil over dough and cover. Place dough in a warm place to rise till double, about 40 minutes.
Preheat oven to 500 degrees. If using a pizza stone, place it on center rack of oven while heating. Turn dough onto lightly floured surface and divide into tennis ball size pieces. Flour fingers and work quickly to keep dough from sticking. Let dough balls rest 10 minutes.
When dough is rested, work one ball at a time on a floured surface, pressing it to a 6-7 inch circle. Gently pick it up and toss it from left palm to right palm several times. This creates a triangular or oval shape. If you wish you can spread the dough with butter and sprinkle with sesame seeds. (I used spray butter and the seeds). Open oven and gently place dough on pizza stone. (I put the dough on my pizza paddle and slid it onto stone). Bake for about 3-5 minutes (It took mine 5-6 min.) and take out when the top has golden brown spots. Use wooden spatula or pizza paddle to remove from the oven. Continue with remining dough balls.
If you are using a baking sheet instead of a stone, you can fit two pieces on and it will take a bit longer to bake.