Oi Naani (Uzbek Home Style Bread)
I wanted to make naan bread, then accidentally made these naani instead. It was definitely different from naan on the texture. This bread was chewier and harder, but still had great flavor. I used whole wheat flour, and the bread had a delicious nutty taste. Served it with dal and later some leftover leek potato soup, very good. A great bread with any kind soups.
yeast, active dry
Combine 1 cup flour, salt and yeast in a large bowl.
Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour.
Add enough flour to make moderately stiff dough, two and a half to three cups.
Knead 10 minutes.
Let rise, covered in a warm place until doubled in bulk, about 2 hours.
Punch risen dough down and divide into 6 balls.
On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and ¼ inch thick in center, with 1 inch wide raised edges about 1 inch thick.
Using ice pick or head of brad, cover flat center of bread with decorative holes in concentric circles.
Cover loaves in cloth and let stand 10 minutes.
Brush loaves with beaten egg.
Bake at 400℉ (200℃) until browned, 15 to 20 minutes.