Even after several focused, heart-felt queries into her nature, I must admit I am unable to replicate the intricate, ornate designs found on the breads of Tajikistan. This is partly because, in Tajikistan, the flower designs are pressed into the bread with special tools, making their results far more ornate than anything I can manage with a simple fork.
| Servings |
| 8 non |
|
|
|
|
Even after several focused, heart-felt queries into her nature, I must admit I am unable to replicate the intricate, ornate designs found on the breads of Tajikistan. This is partly because, in Tajikistan, the flower designs are pressed into the bread with special tools, making their results far more ornate than anything I can manage with a simple fork.
|
Ingredients
- 1 cup hot water
- 1 cup plain yogurt
- 1 tsp sugar
- 2 tsp instant-
- 1/2 cup whole wheat flour
- 4 cups all-purpose flour
- 1 tsp salt
- 1 egg , beaten with 1 Tbsp milk
Servings: non
Units:
Instructions
- Heat up some water until very hot. Then mix with the cold yogurt. This should even out to a nice, warm mixture. Stir in the sugar, yeast, and whole wheat flour. Let it sit around about an hour.
- Next stir in the all purpose flour and salt. Knead the dough together until a smooth ball forms. If it’s a bit sticky, that’s okay. If it’s excessive, however, add a bit more flour. Cover with a damp cloth and let rise until doubled in bulk, about 2 hours.
- Preheat the oven to 500F. Prepare the egg and milk wash. Then, divide the dough into 8 pieces (more or less, depending on what size naan you’d like) and press flat. Dust with flour as needed. Then baked immediately. They came out pretty good after just 20 minutes.
- On my next batch I tried to do the indention. I found it easiest to press the middle with my knuckles until totally flat (dust your knuckles with flour, if necessary).
- Then I brushed with egg wash, then used the fork and a sharp knife to decorate as desired. You can use the knife to make slits all the way around the edge… which I tried, but not boldly enough.
Recipe Notes
Please note: cooking times will vary greatly depending on how thick or thin you shape the bread…. At 500F, I had some cook up as quickly as 12 minutes, while others took closer to 25 minutes.