Non
(Non is a flatbread served with virtually every meal.)
-1/2 C. warm water
-1 tsp sugar
-1 Tbsp dry yeast
-1 C. plain yogurt
-1 C. water
-1 Tbsp sea salt
-2 C. whole wheat flour
-2 1/2 to 3 1/2 C. unbleached all-purpose flour
Topping:
-2 Tbsp finely chopped shallot
-1 tsp salt
-Water for spritzing
1) Place 1/2 C. warm water in a large bowl, stir in sugar, then
sprinkle on yeast and stir to dissolve.
2) Place yogurt and one cup water in a saucepan, stir to mix, then
place over medium heat, stirring occasionally, until lukewarm.
3) 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.
4) Sprinkle 1 Tbsp 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.
5) 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.
6) Position a rack in the top third of your oven, place baking stone or baking sheets in oven to preheat. Preheat the oven to 500 degrees F.
7) 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.
8) Quickly roll out and prepare one, two, or three more breads
(depending on the size of your oven), then transfer prepared breads to the preheated
stone or baking sheets in the oven. 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.
-1/2 C. warm water
-1 tsp sugar
-1 Tbsp dry yeast
-1 C. plain yogurt
-1 C. water
-1 Tbsp sea salt
-2 C. whole wheat flour
-2 1/2 to 3 1/2 C. unbleached all-purpose flour
Topping:
-2 Tbsp finely chopped shallot
-1 tsp salt
-Water for spritzing
1) Place 1/2 C. warm water in a large bowl, stir in sugar, then
sprinkle on yeast and stir to dissolve.
2) Place yogurt and one cup water in a saucepan, stir to mix, then
place over medium heat, stirring occasionally, until lukewarm.
3) 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.
4) Sprinkle 1 Tbsp 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.
5) 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.
6) Position a rack in the top third of your oven, place baking stone or baking sheets in oven to preheat. Preheat the oven to 500 degrees F.
7) 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.
8) Quickly roll out and prepare one, two, or three more breads
(depending on the size of your oven), then transfer prepared breads to the preheated
stone or baking sheets in the oven. 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.
