Na’an Bread

Na’an Bread

1 1/2 tsp. yeast

1 tsp. sugar

2/3 cup warm water

2 1/2 white bread flour, plus more for for dusting

1tsp. salt

5 tbsp. plain yogurt

2 tbsp. melted ghee or butter, plus more for brushing

Vegetable oil to brush the skillet

1. Mix together yeast, sugar, and two tablespoons of water in a bowl and leave it until the yeast activates and gets frothy. Blend the yogurt into this mixture.

2. Whisk flour and salt together in large bowl, then make a well in the center. Pour in the yogurt and yeast mixture, plus the melted ghee or butter and mix. Gradually add water until the dough is soft and sticky, adding more water if it’s too dry.

3. Next, turn the dough onto a lightly floured surface and knead for about five minutes. Don’t skimp on the kneading—this part is essential for creating the stretchy, chewy texture. Put the dough in a large, lightly oiled bowl, turning to coat. Cover and let sit until the dough doubles in size, u0 to two hours.

4. When the dough has risen, return it to the lightly floured surface and pinch it to knock out the air. Divide it into eight balls. Heat a non-stick frying pan or cast iron skilllet over very high heat for five minutes and put the oven on low. Prepare the melted butter or ghee for brushing on the finished bread.

5. Roll each ball of dough into a flat circle, leaving the edges slightly thicker. Stretch each circle into an oval shape and place it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned as well. Turn again and cook until done.

6. Brush each cooked piece of na’an with melted butter or ghee. Keep cooked na’an warm in the oven until you’ve finished the batch. Serve warm. Enjoy!