Taftooni Irani Mehr
Taftoon Bread
Nan e Taftoon
Recipe
Ingredients:
2 cups of all purpose flour
1 cup of whole wheat flour
1.½ water (lukewarm better for
faster result)
½ fruit spoon yeast, or
1 tablespoon sour dough that could be easily made at home a few days in
advance
½ tablespoon salt or as desired
½ tablespoon sugar or as desired
1 tablespoon vegetable oil
*You may add one or all of the
following as desired:
1 fruit spoon nigella seeds/black seeds
1 fruit spoon fennel seeds
1 fruit spoon cumin/caraway seeds
1 fruit spoon sesame seeds
-----------------
1-Pour your 1. ½ lukewarm water in a large bowl suitable for stirring and
kneading dough
2- Add yeast/sourdough, salt, sugar, vegetable oil together with desired
seed/s and or spices and stir well
3- Add flour gradually, stirring and kneading. If needed, add additional all purpose (and
not whole grain) flour and knead well until your dough does not stick to
fingers or bowl
4- Close the bowl or simply cover it with a wet towel
5- Leave it alone for 4-5 hours in a corner to rest and rise well
6- Take a small piece of dough with slightly floured hand and round it into
a lump to be left alone for 20 minutes on a lightly floured suitable
surface. This step is repeated for all
remaining dough
7- Put an appropriate bowl/dish of hot water in the oven which is then
preheated using broil for 10 minutes
7- Take one of the lumps and roll it out on floured surface (all purpose
flour) with rolling pin
8- Spread the bread on a sheet pan/baking tray/baking sheet or pizza stone
now well heated in the oven
9- With oven door shut wait for 1-2 minutes, then open the door to inspect
and flip/turn over the bread
10- After a minute or so remove the now baked bread and leave it on a
suitable surface to cool down a little. Now repeat the whole procedure for
another bread, till you are finished with all your lumps.
11- Put the by now lukewarm bread in a plastic wrapping bag or a container
with lid.
12- This simple, healthy, nutritious, additive free bread does not stale even after several days
in fridge.
Bon Appetit!
