I heard that you can make Afghan style flat bread with just flour, salt and water. This can be cooked in a frying pan or in the oven. My goal is to produce a recipe that I can use with a bread machine and that also uses yeast. My hope is that by using the same (lack of ingredients) that is in the traditional nan, then it will be closer to the actual thing.
#1
My first experiment to produced flat bread was edible but a little too tough. I used an unmeasured amount of all purpose flour and about 10 oz of water and mixed this by hand. After mixing, I had to add a lot of flour so it was not too sticky and could be kneeded. I let it stand for about 30 minutes and then formed round flat bread with my hand and baked at 400 degrees.
Suggestions: I need to get the water and flour quantity right so I don't have to add too much flour afterward. Also, I should cook at a higher temperature and use a baking stone under the pan. Will also use bread flour next.
#2
I used the recipe I have for French bread dough but did not include other ingredients. I used yeast 1 1/2 tsp, Bread flour - 3 cups, and water 8 3/4 oz. The bread machine is mixing this but the setting takes over 3 hours to mix. If this does not work out, the next trial will be my pizza dough recipe minus the other ingredients.
Here is the Nan Recipe I developed from this experiment.
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