Thursday, January 19, 2012
Nan-i-Afghani (Afghani Bread)
The recipe I found instructed that caraway seeds could be used if black cumin was unavailable. Since I didn't have black cumin seeds, I substituted black caraway for the look and added ground cumin for the flavor.
1 1/2 C warm water
1 packet of active, dry yeast
1 T organic granulated sugar
4 C white whole wheat flour (I have no idea what kind of flour is traditionally used)
1 T pink Himalaya salt
1/4 C olive oil (the original recipe called for corn oil)
1 T ground cumin
2 T black caraway (the original recipe called for black cumin seeds)
Place the warm water in a large mixing bowl. Add the yeast and sugar. Let it bloom for 5 minutes. Add the flour, water, cumin, and caraway. Knead well for 5 mins. Put dough ball back in bowl, drizzle with oil, cover with a towel, and let rise for an hour. Punch the dough down.
Preheat the oven to 350 degrees. Divide dough into eight equal parts and roll each part into a ball. Press each ball into a oval shape, approximately 6 to 7 inches long and 1/2 inch thick.
Draw tines of a fork in 3 lines along length of each nan for a decorative design. Put nan on an ungreased baking stone and bake for 20 to 25 mins. Rub the top with butter to make the top glisten.