Naan (Afghan bread)
Fariha Sayied makes this bread at home and for her family’s restaurant, Maza Kabob. Makes about 7 flatbreads.
Ingredients
8 cups water (very warm)
3 teaspoons salt
2 tablespoons sugar
2 tablespoons yeast
1 teaspoon baking powder
2 cups whole-wheat flour
7 cups all-purpose flour
1/2 cup oil (any kind)
Directions
In a large bowl, combine water, salt, sugar, yeast, baking powder and oil. Add flour to make a smooth, elastic dough. Knead the dough for a few minutes and set aside to rise for one hour.
Once the dough has risen, divide the dough into balls (about 11/2 pounds each) and place them on a greased and floured tray to rest for 10 minutes. Preheat oven to 425 degrees.
Flatten the dough balls, pour a little milk on top and spread it around. Place the tray on the middle rack of the oven and bake for 10 to 15 minutes, until bread is light brown in color. Remove to a cool, flat pan.
