SC - Need Bread Recipe for Pennsic Wedding

[david friedman]

At 10:44 AM -0400 5/30/98, LHG, JRG wrote:
>Hallo folks!

>I am catering 2 (count 'em 2) period weddings at pennsic---the same day no
>less, and am stuck for the Persian/Zaroastrian one. I need a recipe for Nan
>Lavash (crisp persian flatbread)or Nan Sangak (soft, warm persian flatbread
>baked on hot pebbles). If someone could give me a recipe for either/both of
>these OR any other Persian or similar mid-east bread (preferably flat),
>which is camp-fire producable, I would be deeply and forever appreciative!
>If no one comes up with anything, I'd like to know that, too, so I don't
>wait in vain for a source or recipe.

The following is 16th c. N. Indian (Mughal) for the _Ain I Akbari_
- ---
There is a large kind, baked in an oven, made of 10 s. flour; 5 s. milk; 1
1/2 s. ghi; 1/4 s. salt. They make also smaller ones. The thin kind is
baked on an iron plate. One ser will give fifteen, or even more. There are
various ways of making it; one kind is called chapati, which is sometimes
made of khushka; it tastes very well when served hot.
- ---
Our worked out version is:

1 lb = 3 1/2 c flour	2.4 oz ghee (clarified butter) = 3/8-1/2 c
1/2 lb = 1 c milk	.4 oz salt = 1/2 T

Melt the ghee, stir it into the flour with a fork until there are only very
small lumps. Stir in the milk until thoroughly mixed, knead briefly. Put
the ball of dough in a bowl covered by a damp cloth and leave for at least
an hour.   Then knead the dough until it is smooth and elastic, adding a
little extra flour if necessary. Either:

Take a ball of dough about 2" in diameter, roll it out to about a 5"
diameter circle. Cook it in a hot frying pan without grease. After about 2
minutes it should start to puff up a little in places. Turn it. Cook
another 2 minutes. Turn it. Cook another 2 minutes. It should be done. The
recipe should make about 11 of these.

Take a ball of dough about 3" in diameter. Roll it down to a circle about
7" in diameter and 1/4" thick. Heat a baking sheet in a 450° oven. Put the
circle of dough on it in the oven. Bake about 6 minutes; it should be
puffing up. Turn it over. Bake about 4 minutes more. Take it out. The
recipe should make about 5 of these.

David/Cariadoc
http://www.best.com/~ddfr/


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