Tuesday, January 30, 2007

Yummm!!


Yummm!!, originally uploaded by emily999.

I baked Nan-i (Barbari) bread. It's a traditional Persian bread that is usually served with mint yogurt. I saw Julia Childs show on Saturday and her guests were making this. I knew I had to try it. Let's just say, the recipe I tried is very easy, fast, makes your house smell delicious and I'm planning to make more!


I have to get some plain yogurt, mint leaves, garlic and a dash of salt. Mix together and there is the dipping sauce to go with this delightful bread. Even my gals liked it!

I used this recipe (but I omitted the milk and used water)


Nan-e barbari (persian flat bread)
Categories: Breads Asian Middle east Yield: 1 servings
¼ cup Warm water
5 cup All-purpose flour
3 tablespoon Sugar
2 cup Warm water ¼ cup
Sesame seeds
1 pack Active dry yeast
1 ½ teaspoon
Salt 3 tablespoon (I reduced the salt to teaspoons)
Butter, melted
milk
Pour 1/4 cup warm water into a bowl.
Sprinkle yeast over water and stir until dissolved.
Place 5 cups flour in a large bowl. Make well in center.
Add yeast mixture, salt, sugar, butter or margarine and 2 cups of warm water.
Gradually stir flour into liquid mixture in well until dough is thoroughly mixed.
Dough will be sticky. Turn out onto a floured surface.
Knead, adding more flour if necessary, until dough is smooth and elastic.
Place in a large greased bowl. Turn dough to grease all sides.
Cover with a dry cloth towel. Let stand until doubled in bulk, about 1 hour.
Preheat oven to 350F. Punch down dough. Divide into 4 equal portions.
Shape each portion into a ball. Place on a floured surface and sprinkle with flour.
Cover with a dry cloth towel. Let rest 20 minutes.
Roll out each portion of dough to a 12 6 inch oval.
Place on ungreased baking sheets.
Use the side of your thumb to make ridges 1 inch apart lengthwise on each oval.
Brush with milk. Sprinkle each oval with 1 tablespoon sesame seeds.
Let rest 15 minutes. Bake 20 to 30 minutes or until golden brown.
Remove from baking sheets and cool on racks.
Serve warm or wrap cooled bread in plastic wrap and refrigerate.
(The ridges are typically Iranian). Makes 4 flat breads.
VARIATIONS: Armenian Peda Bread:
After making ridges in dough, press with fingers all
over surface of dough to make the traditional surface pattern.
Continue with recipe. Batons: Cut each oval into 12 1/2-inch strips.
Brush with milk and sprinkle with sesame seeds. Bake 15 minutes or until golden brown.
Makes 12 batons. Bread Rings: Shape each ball into a log. Cut log into 4 equal pieces.
Roll each piece in a 7-inch rope. Shape into a ring, pinching ends to seal.
Place on baking sheets. Brush with milk and sprinkle with sesame seeds.
Bake 15 minutes or until golden. Remove from baking sheets.

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