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How to make Nan Taftoon
Ingredients

12 small Nan

  • 350g white flour (2.5 cups)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (150ml) yoghurt
  • 1 tablespoon active yeast
  • 1 tablespoon sugar
  • 150ml (3/4 cup) milk 
Directions
  • Warm milk in the microwave for 30 seconds.
  • Add sugar and yeast, mix well, cover with a kitchen towel and keep warm for 15 minutes.
  • In a bowl, sift flour, add salt, baking powder, yoghurt and mix to form a soft dough.
  • Add a tablespoon of cold water if the dough is too dry.
  • Cover with a blanket and let the dough rise overnight.
  • Transfer the dough on a floured board or counter and separate into 12 pieces.
  • Shape each piece into a ball. Flatten by hand and then with a rolling pin to the size of a plate.
  • Using a fork, prick a few holes on the dough.
  • Heat a non-stick frying pan and one at a time place the dough into the frying pan.
  • Lower the heat.
  • Cover the pan for 30 seconds then turn the bread over, cover and cook for another 30 seconds.
  • It’s best to serve this bread fresh and warm.
  • Now enjoy (nooshe jan). 
Tips

You can stack this dough on top of each other separating them with plastic wrap, and storing them in the freezer.

Make sure to record the date when storing in the freezer. 

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
If you're using a slow cooker to cook beans, you don’t need to soak them. Also use less water.
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