AuthorSteve Nubie
Indian Na’an bread is a flatbread popular in the Middle-East and India. It’s similar to Pita bread which can be found throughout the Greek Islands. This is the bread of choice for many parts of the world not only because it can contain the ingredients for a sandwich, but it can also be used to pick up; food from a plate or table in cultures where fingers are the only utensils.
This style of bread is a bit complicated but your bread machine can get you off to a good start. Most recipes recommend you use something sometimes referred to as a “pizza-stone” to get the high heat and surface temperatures to make this style of bread work. If you don’t have a “pizza-stone” or don’t feel like buying one you can use a glass baking dish or foil lined baking sheet, but be careful. This style of bread is done with high heat in the 500° Fahrenheit range.
You also want to stage your baking. You typically bake two at a time for a short period ranging from 2 to 4 minutes a side. This is a fairly labor intensive baking process and requires attention to both safety due to the high heat (500°F.); the high heat of the internal oven surfaces and the fairly constant turning and handling of the pita bread. Tongs are a good idea for turning the bread, but turn carefully because they will puff-up and be somewhat delicate in the oven.
Combine ingredients in the bread pan in the order indicated. Set for a 2-pound dough cycle.
Toward the end of the dough cycle place the pizza stone or baking sheet on the lowest oven rack and pre-heat it to 500 degrees.
When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered. Rest the covered balls for 15 minutes.
Roll each ball into an eight-inch circle, one quarter inch thick; making sure circles are totally smooth, with no creases or seams. Do not stack the disks but keep them covered.
Put 2 pitas on the hot stone or cookie sheet and bake them 2 to 3 minutes a side until they’re puffed and a pale golden color. Be careful and keep an eye on them. They cook really quickly.
Cool on rack 5 minutes. They will naturally deflate, leaving a pocket. Wrap them in a kitchen towel to keep them soft.
Ingredients
Directions
Combine ingredients in the bread pan in the order indicated. Set for a 2-pound dough cycle.
Toward the end of the dough cycle place the pizza stone or baking sheet on the lowest oven rack and pre-heat it to 500 degrees.
When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered. Rest the covered balls for 15 minutes.
Roll each ball into an eight-inch circle, one quarter inch thick; making sure circles are totally smooth, with no creases or seams. Do not stack the disks but keep them covered.
Put 2 pitas on the hot stone or cookie sheet and bake them 2 to 3 minutes a side until they’re puffed and a pale golden color. Be careful and keep an eye on them. They cook really quickly.
Cool on rack 5 minutes. They will naturally deflate, leaving a pocket. Wrap them in a kitchen towel to keep them soft.
