Thursday, 7 April 2011
Bread Story of Persia - Taaftoon Bread
The final Iranian bread that I am going to introduce is my most favorite bread of all - Taaftoon or 'Nan-e TAAF TOON'. Baked with simple white flour and whole meal flour in traditional clay oven until the surface is bubbly. I love it as its just hit all the right spot... where the texture is neither too thin or too thick and neither too soft or too chewy... just the right amount of sensation. Yum!
Since it's my favorite, I will include the recipe of the bread. So Enjoy!
3 Cups whole wheat flour
1 Cup all purpose flour
1 Tbsp active dry yeast
2 1/2 Cups warm water
1 1/2 Tsp salt
Standby some oil for handling the dough
1) Place yeast in a small bowl and ad 1/4 Cup warm water and let it stand for 10 minutes. Add the salt into the remaining warm water.
2) Sift all the flours in a large mixing bowl then make a well in the center for the yeast water. Gently work in and knead it with hand for 30 minutes. Gradually adding the salt water during the knitting process.
3) Leave the dough in the bowl, cover it with a cloth and leave it at warm or room temperature for around an hour until the dough double its size.
4) Preheat oven to 450 Fahrenheit for 10 minutes then oil the griddle with oil spray or a cloth dipped with oil.
5) Turn the dough out on a oiled board /surface; oil your hands and divide dough into 10 balls.
6) Flatten the balls as thinly as possible with an oiled pin and prick the dough with a fork in vertical lines.
7) Stretch the dough a little with the back of our hand and place them into the hot griddle
8) Bake for 3 minutes until it bubbles then turn to bake fro another 2 minutes
9) Remove the bread from the oven and wrap in a towel.
You may want to do this in batches and remember to oil the griddle properly start another when the oven is hot. Do not allow rolled dough to rest so only roll it before baking it.
Have fun !