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home > recipes > breads > na'an bread 2
1 teaspoon dried active yeast 1/2 teaspoon sugar 1/2 cup warm water, about 110 degrees F 1 cup all-purpose flour, plus more as needed while kneading 1/2 teaspoon salt 1/4 cup clarified butter or vegetable oil, plus 1 teaspoon In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes. Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour. Preheat the oven to 400 degrees F. Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes. Serve immediately. Yield: 4 to 6 servings Prep Time: 20 minutes Inactive Prep Time: 1 hour Cook Time: 15 minutes Difficulty: Medium

Na'an Bread 2


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list all recipes for BREADS (358)
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list all recipes by ALARRATT (1)


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keyword: na'an
keyword: bread
ethnicity: indian
recipes for breads
recipes by alarratt
Email Address:
(posted December 28, 2005)

1 teaspoon dried active
yeast
1/2 teaspoon
sugar
1/2 cup warm water, about 110 degrees F
1 cup
all-purpose
flour, plus more as needed while kneading
1/2 teaspoon
salt
1/4 cup
clarified
butter or vegetable oil, plus 1 teaspoon

In a glass-measuring cup,
combine the
yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.

Oil a small bowl with the remaining
butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.

Preheat the oven to 400 degrees F.

Divide the
dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a
baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.

Serve immediately.

Yield: 4 to 6 servings
Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Difficulty: Medium


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