*  Exported from  MasterCook  *
 
                               SNOWSHOE NAAN
 
 Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID) SHOW #1A26
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          warm water
    1      teaspoon      dry yeast
    1 1/2  cups          whole wheat flour
    4      cups          unbleached hard white or all-purpose flour -- (4 to 5)
 					
    1      tablespoon    salt
    1      teaspoon      Nigella (black onion seed)
 
 You will need a large bowl, and unglazed quarry tiles or a baking stone for
 the next-to-bottom
 rack of your oven.
 Place water in a large bread bowl, add yeast, and stir. Add whole wheat
 flour and 1 cup white
 flour and stir well, then stir 100 times in the same direction to develop
 the gluten (one minute).
 Let this sponge stand for 1/2 hour to 3 hours, covered.
 Sprinkle salt over the sponge, then add another cup flour and stir. Continue
 adding flour and
 stirring until you can stir no longer. Turn dough out onto a lightly floured
 surface and knead
 thoroughly, about ten minutes, until dough is smooth and easy to handle.
 Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic
 wrap and let rise in a
 convenient place for 2 to 3 hours. When the dough has more than doubled in
 volume, push down
 gently and turn out onto a lightly floured surface. Divide the dough into
 eight equal pieces and
 shape each into a flat oval shape, approximately 4 inches wide by 8 inches
 long. Leave these
 flat disks out on the work surface and cover with plastic wrap to let rise
 for approximately 20
 minutes. Place quarry tiles or large baking stone on a rack in the lower
 third of your oven,
 leaving a 1 inch space between the tiles and the oven wall to allow air to
 circulate. Preheat oven
 to 450'F.
 Five minutes after the oven has preheated, begin shaping the first bread.
 Place a small bowl full
 of cold water by the edge of your work surface. Using your fingertips, first
 dip them in the water
 and then, beginning at one end of the disk of dough, make tightly spaced
 indentations all over
 the surface of the dough, so that it looks pitted, though not pierced
 through. Now stretch the
 dough gently into a long oval strip by draping it over both hands and
 pulling them apart gently.
 The dough should stretch and give, and after several tries will extend to
 make a long oval about
 12 inches long with attractive stretch marks along it from the stretched
 indentations (hence, the
 name “snowshoe bread”).
 Place the bread back on the work surface, sprinkle with a pinch (less than
 1/8 teaspoon) of black
 onion seeds, then using both hands, place the bread directly on heated
 quarry tiles or stone.
 While the bread bakes, begin to shape the next bread. Cooking time for each
 bread is
 approximately 4 minutes. You will soon develop a rhythm so that you can bake
 two breads side
 by side across your oven, one going in when the other is half done. When
 done, breads will have
 golden patches on top and a crusty browned bottom surface. To keep breads
 warm and soft,
 wrap them in a cotton cloth five minutes after they come out of the oven.
 Serve warm or at room temperature.
 Yield: 8 rippled flatbreads about 12 inches long and 3 to 5 inches wide,
 with both soft and crispy
 textures.
 
 
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