*  Exported from  MasterCook  *
 
                                 TAJIK NON
 
 Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID) SHOW #1A26
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           warm water
    1      teaspoon      sugar
    1      tablespoon    dry yeast
    1      cup           plain yogurt (2 percent or whole milk)
    1      cup           water
    1      tablespoon    sea salt
    2      cups          whole wheat flour
    2 1/2  cups          unbleached all-purpose or hard white flour -- (2 1/2
 to 3 1/2)
 					
                         Topping:
                         Approximately 2 tablespoons finely chopped
                         shallot
                         Approximately 1 teaspoon salt
                         Water for spritzing
 
 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.
 Yield: 8 breads about 6 inches in diameter, with a soft raised rim and
 flattened center topped
 with shallots
 
 
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