Nane lavash or taftoon

Nane lavash or taftoon

Wholemeal flat bread

By
From
The Complete Middle Eastern Cookbook
Makes
6
Photographer
Alan Benson

The only difference between nane lavash and taftoon is their size. Nane lavash is the better known of the Persian breads, but it is a very large bread and impossible to cook in the domestic oven because of its size. Taftoon is the same dough shaped in a smaller round, so you will be making taftoon. Call it nane lavash if you like.

Ingredients

Quantity Ingredient
150g plain flour
450g wholemeal flour
2 teaspoons active dried yeast
1 1/2 teaspoons salt
oil, for greasing

Method

  1. Sift the flours into a large mixing bowl, discarding any husks left in the sieve.
  2. Dissolve the yeast in 60 ml warm water, then add another 375 ml water and the salt. Pour the yeast mixture into the centre of the flour and gradually work in the flour.
  3. Beat by hand for 20–30 minutes, or use the dough hook of an electric mixer and beat for 20 minutes, gradually beating in 185 ml water, or as much of that amount as the dough will take. As the dough is beaten, its ability to absorb water increases.
  4. Preheat the oven to 250°C and place the griddle on the centre shelf for 10 minutes to heat. When hot, rub with a wad of cloth dipped in oil.
  5. As there is no need to prove this dough, turn it out of the bowl onto an oiled work surface when the oven is ready.
  6. Oil your hands and divide the dough into six equal portions, shaping each into a ball. The rolled-out dough should not rest before being baked, so prepare each round just before you are ready to bake it.
  7. Roll out one ball of dough as thinly as possible with an oiled rolling pin. Prick it well all over with a fork, or run a pinwheel three or four times across the surface. Flip the dough across the backs of your hands to stretch it a little. Place it on the smooth side of your cushion.
  8. Pull out the oven rack with the heated griddle, quickly turn the cushion over and press the dough onto the griddle. Close the oven and bake for 1 minute, then pat the dough down again with the cushion to stop the bread puffing up.
  9. Bake for 3 minutes, or until the surface is bubbly, then turn the bread over and cook for 2 minutes more. Remove the bread from the oven and wrap it in a cloth.
  10. Let the oven temperature return to the set heat before baking the next dough round.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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