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 —
Ingredients
- 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
Instructions
- 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.
— Specific Atributes of This Recipe:
Nutrition
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