Taftoon-Persian
Wholemeal Flat Bread
Also called Nane Lavash
Recipe for Free
6 rounds
1 cup all-purpose flour
3 cups whole wheat flour
1 envelope active dry yeast
2.5 cups water
1.5 teaspons salt
oil (for handling dough)
- Sift the flours into a large mixing bowl.
- Dissolve the yeast in 0,25 cup of the warm water; add 1.5 cups of the remaining water and the salt.
- Pour the yeast mixture into the center of the flour and gradually work in.
- beat with your hands for 20-30 minutes, or use the dough hook on an electrice mixer and beat for 20 minutes, graduallny adding in as much of the remaining .075 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
- Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
- Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
- Roo out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
- Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
- Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
- Close the oven and cook 1 minutes, the pat down dough to prevent bred from puffing up.
- Bake until surface is bubbly (about 3 minutes), then turn bred over and cook 2 minutues more.
- Remove bread from oven and wrap in a towel.
- Allow oven temperature to reheat before starting another.