Afghan Homestyle Naan

Categories: bread

Ingredients

• 2 tsp yeast
• 1/2 cup warm water
• 1 cup chilled plain whole-milk yoghurt
• 1 cup boiling water
• 5 1/2 cups hard whole wheat flour (approx)
• 2 tbsp safflower or corn oil
• 2 tsp salt
• 6 tbsp sesame seeds

Directions

1. Sprinkle yeast over warm water in large bowl. Stir to dissolve.

2. Place yoghurt in med. bowl and gradually stir in boiling water. Let cool to tepid.

3. Stir the yoghurt mix into the yeast mix. Stir in 3 cups flour, 1/2 cup at a time. Stir for 2 minutes: you now have a sponge. Cover with plastic wrap and let stand 30 min.

4. Sprinkle oil and salt onto the sponge. Mix in enough of the remaining flour, 1/2 cup at a time, to form a dough. Turn out onto a lightly floured surface and knead until smooth and elastic about 10 min. Add more flour if dough is sticky.

5. Wash out and lightly oil large bowl. Add the dough, turning to coat the entire surface. Cover with a damp towel or plastic wrap and let rise until doubled in volume, about 1 hour.

6. Preheat oven to 450F.

7. Punch the dough down. Divide into 6 pieces. Flatten each piece on a lightly floured work surface into a 4-5" round. Cover the rounds and let rest for 10 min.

8. Roll out rounds on a lightly floured surface until it begins to stretch. Sprinkle 1 tbsp sesame seed onto work surface. Lay the dough onto the seeds and roll out until approx 6×10″.

9. Bake in oven for 5 minutes or until top starts to brown.

10. (I put mine in the oven at 450F for 5 min and had to brown the top for a couple more minutes with the broiler.)

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