TAJIK NON (FLAT BREAD WITH SHALLOTS)
These are individual Russian shallot pizzas from Tajikistan. This recipe makes 8 breads about 6" in diameter, with a soft raised rim and flattened center topped with shallots.
Provided by 2Bleu
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Set aside.
- Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm.
- Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour then stir for about one minute in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours.
- Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking.
- Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
- Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). (Alternatively place a baking stone or baking sheets on the rack).
- Preheat the oven to 500 degrees F. Gently punch down the dough and turn out onto a lightly floured surface and let rest, covered, for 10 minutes.
- Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 4-inch round.
- Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round.
- With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
- Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets.
- Begin shaping your next breads as the first batch is baking. Let bake for approximately 7-8 minutes, or until lightly golden.
- Use a long-handled peel (or spatula) to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way.
TAJIK NON
Provided by Food Network
Time 3h30m
Yield 8 breads about 6 inches in dia
Number Of Ingredients 11
Steps:
- You will need a large bread bowl, a small heavy-bottomed saucepan, unglazed quarry tiles or a baking stone or one or two baking sheets, to fit on a rack in your oven, a rolling pin, a bread stamp or a fork or a wire whisk, a peel or a long-handled spatula, small spray bottle for spritzing (optional).
- Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm. Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour. Then stir one hundred times (for about one minute) in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours.
- Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking.
- Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
- Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). Alternatively place a baking stone or baking sheets on the rack. Preheat the oven to 500 degrees F.
- Gently punch down the dough and turn out onto a lightly floured surface. If you have time, let rest, covered, for 10 minutes. Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 3 to 4-inch round.
- Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round. With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
- Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets. Begin shaping your next breads as the first batch is baking. Let bake for approximately 5 minutes, or until lightly golden; you can also let breads brown to a deeper hue by leaving them in for 7 to 8 minutes.
- Use a long-handled spatula to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way.
More about "tajik non recipes"
TAJIK NON (FLAT BREAD WITH SHALLOTS) | CLAUDIA - COPY ME THAT
From copymethat.com
TAJIK BREAD SALAD WITH NON - THE SPLENDID TABLE
From splendidtable.org
RECIPESOURCE: TAJIK NON
From recipesource.com
TAJIK BREAD - INTERNATIONAL CUISINE
From internationalcuisine.com
YOGURT NAAN/NON - GLOBAL TABLE ADVENTURE
From globaltableadventure.com
NON RECIPE FROM TAJIK CUISINE – CUISINES OF WORLD – THOUSANDS OF ...
From cuisinesofworld.com
RECIPE: TAJIK NON - CULINARYBOOK.COM
From culinarybook.com
TAJIK NON FLAT BREAD WITH SHALLOTS RECIPES
From tfrecipes.com
TAJIKISTAN NON BREAD - нон - THE FOOD DICTATOR
From thefooddictator.com
TAJIK NON - ASTRAY RECIPES
From astray.com
TAJIK NON/NAAN - TRADITIONAL TAJIKSTAN FLAT-BREAD
From icampinmykitchen.com
HOW TO MAKE TAJIK NAAN OR NON - TAJIK BREAD - TRADITIONAL …
From youtube.com
TAJIK NON (FLAT BREAD WITH SHALLOTS) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
HOW TO MAKE TAJIK NAAN OR NON - TAJIK BREAD - TRADITIONAL …
From mycrafts.com
TAJIK NON - BIGOVEN
RECIPESOURCE: TAJIK NON
From recipesource.com
TAJIK NON RECIPE | RECIPELAND
From recipeland.com
EASY NON-ALCOHOLIC CRANBERRY WASSAIL RECIPE - THE KITCHEN GARTEN
From thekitchengarten.com
TAJIK NON RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love