Tag Archives: Flat bread
I was so taken in by this exotic sounding name that I had to try. After researching for a number of naan e taftoon recipes, I settled for a recipe at Aashpazi .
The bread or naan e taftoon is easy to make. The recipe is just perfect, fuss-free and results in oh, so delicious and melt in the mouth naans. I was truly impressed.
The best part of this recipe is that you can easily make it in your frying pan/griddle.
1 2/3 cup flour
1/2 tsp Yeast
1 tsp Sugar
1/4 tsp Salt (as you prefer)
1 tbsp olive oil
Nigella Seeds, sesame seeds or poppy seeds for sprinkling on naan.
Dissolve yeast in 1 cup of warm water. Wait for 10 minutes for it to froth.
In another bowl, take flour, sugar, salt, oil and knead with yeast mixture.
Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Cover with a cling wrap/wet cloth and let it rest for about 40 minutes.
Preheat a griddle/pan over medium heat.
Take a fist full of the dough.
Roll the dough ball out quite thinly, ideally in a rectangular shape. Sprinkle over your chosen topping and press into the surface of the dough.
Place the naan onto the hot pan until lightly browned.
Flip the bread. Cook on both sides.
Eat it warm.
The bread is generally eaten with kebabs, but I served it with cottage cheese bhurji ( cottage cheese with capsicum , tomatoes and bell pepper).
The end result was so good that I have decided to make pita bread from the same recipe. This delicious naan can also be used as a wrap.
This is a delicious Italian flat bread flavored with olive oil and salt and topped with rosemary, olives,cherry tomatoes, jalapenos and oregano.
7 gms sachet dried yeast
1 cup warm water
1 tsp caster sugar
2 tbsp olive oil
3- 3¼ cups plain flour
1 tbsp full cream
1 tbsp full cream milk powder
½ tsp salt
1 tbsp olive oil
2 garlic cloves crushed
12 black olives
2 Jalapeno peppers, sliced and seeded
4 cherry tomatoes, sliced
Fresh rosemary sprigs
1 tsp dried oregano
1 tsp coarse sea salt
Brush a 28×18 cm rectangular tin with oil.
Combine yeast, water and sugar in a large bowl, stir to dissolve the yeast.
Cover with a plastic wrap and leave it in a warm place until frothy. (Approximately 10 minutes, then add oil.)
Sift 3 cups of flour, milk powder and salt into yeast mixture. Make soft dough. You may need to add the reserved flour to get the right consistency.
Knead 10 minutes until dough is smooth and elastic.
Brush with oil and cover. Let it stand for 1 hour.
Punch down the dough and knead for 1 minute.
Roll into a rectangle and place in the prepared pan.
Cover with the plastic wrap and leave to rise in a warm place for 20 minutes.
Using the handle of a wooden spoon, press dough all over at regular intervals to form 1-inch deep indents.
Cover with plastic wrap and set aside for 20 minutes.
To make topping
Brush combined olive oil and garlic over surface. Top with olives, tomatoes, peppers and rosemary sprigs, sprinkle with oregano and salt.
Pre heat oven to 180 degree C and bake for 20 minutes, until golden and crisp.
Cut into large squares and serve warm.
You can also sprinkle about ½ cup cheddar cheese before baking.
You can also bake it in a round cake tin. I got this idea after reading an article by Chef Nancy Silverton in the LA Times.
Makes 1 loaf
Note: Best eaten on the day of baking.
Source: Adapted from my favorite book Classic Essential Bread and Buns, which I bought in the nineties and I keep coming back to it ever so often.
Love the Moroccan bread? Make some at home instead of getting at the local bakala or standing in the baking aisle of your supermarket.
The bread is undeniably rich with flavor and satisfying texture. I recently tested this recipe in my kitchen and was quite satisfied with the result. The recipe is great for a novice cook too.
For the bread
1 cup all purpose flour
¼ cup bran
Salt 1 tsp.
Olive oil 2 tbsp.
Yeast 1 pkt /7 gms
½ cup warm water
1 tsp. sugar
For the filling
Half onion, chopped
8 olives, sliced
4 cloves garlic, slivers
1 green chilly, /hot jalapeno, seeds removed and chopped
1 tsp. paprika
1 tbsp. olive oil
1 tbsp. Sesame seeds
1 tbsp. Zaatar
1 tbsp. Sunflower seeds
1 egg yolk
To make the dough, add sugar to ¼ cup warm water, dissolve and then add yeast. Stir once and let it froth for 10 minutes, or alternatively, take flour, salt, and sugar in a bowl. Add 2 tbsp. oil, dry active yeast and warm water to knead smooth dough. Keep kneading for at least 10 minutes until you get nice smooth dough.
Divide the dough into 4 balls,
Sprinkle some flour/bran and place the balls, cover with a cloth and leave side for 10 minutes.
In the meantime, prepare your stuffing by sautéing onion, garlic; add olives, parsley and the spices.
Let it cool. Divide the filling into 4 portions.
Roll one round into a circle, stuff with the filling and just flatten it with your palm. Repeat.
Place the stuffed circles on a greased tray. Make diamond shape markings on the surface with a knife, but do not go deep.
Brush with beaten egg yolk. Sprinkle sesame, Zaatar, and sunflower seeds. Let it stand for about one hour.
Preheat your oven to 430 degrees F or 225 degrees C.
Bake for 20 minutes. Halfway, turn the tray and bake till brown on top.
Cut into wedges and serve warm with butter.
The recipe yields 4 small loaves.
(Adapted from Moroccan Food )