Things to know about Noon Khangi Recipe
In Iran ‘Noon/Naan’ is a staple bread eaten with most dishes. There are many varieties of noon. Noon khangi is traditional homemade bread. As the name suggests, ‘Khangi’ means homemade. This is a simple and easy recipe with only a few ingredients. Mostly, one loaf serves 2 to 3 people so it’s quite big than normal flatbread. Iranian prefer this bread for breakfast because it makes a delicious combination of butter, jam, or curd. A cup of hot green tea is also served with it. Traditionally it was cooked in clay ovens or tandoors.
Delicious Iranian Traditional Homemade Baked Bread. Authentic Recipe of Noon Khangi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Flour
- 450 mL (15.22 floz) Water Lukewarm
- 200 mL (6.76 floz) Water For yeast mixture
- 1 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Oil
- 1 tsp Dry Yeast
- 1 tsp Salt
- 1 pc Egg Yolk
- Mix water, yeast, and sugar in a small bowl.
- Leave the mixture for yeast activation for 10-15minutes.
- In a large bowl, combine flour and salt. Add in the yeast mixture.
- Add the remaining water and knead until a soft dough is formed.
- Cover the dough with a kitchen towel and leave it to rest for one and a half hours.
- Then again, knead the dough for 2 to 3 minutes.
- Divide it into two parts and shape them into a ball.
- Pre-heat the oven to 180C / 356F.
- Transfer the dough into a baking pan lined with parchment paper.
- Cover it with a towel and leave for 10 minutes to rest.
- Using your hands, slightly press down and flatten them into a round shape.
- Brush some oil and let it rest for another 15 minutes.
- You can make a pattern on it with your finger.
- Brush the dough with egg yolk and bake it for about 25 minutes or until golden brown.
Serve with jam or butter along with hot green tea. You can also serve it with meat or chicken stew and eggplant dip.
— Specific Atributes of This Recipe:
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