Real African Dishes: [MC-AllEthnic-Recipes] Sweet Persian Flatbread - Nane Sheer ;11g Carbohydrate; 0g Dietary Fiber

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Sweet Persian Flatbread - Nane Sheer ;11g Carbohydrate; 0g Dietary Fiber

* Exported from MasterCook *

Sweet Persian Flatbread - Nane Sheer

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) No Yeast
Unleavened

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups hard unbleached white flour -- or more as necessary
1/4 teaspoon salt
1/2 cup brown sugar
1 teaspoon baking powder
3/4 cup milk -- or more as necessary
1 teaspoon vanilla extract

Preheat the oven to 300F.

In a medium-sized bowl, combine the flour, salt, sugar, and baking powder. Whisk or stir together. Make a well in the center and pour in the milk and vanilla extract. Stir the flour into the milk until a soft, kneadable dough begins to form. If the dough is too sticky, add a little more flour, if too dry, add a little more milk. Turn out onto a lightly floured bread and knead for 2 to 3 minutes.

Dust two 10 by 14-inch baking sheets with flour. Divide the dough in half and roll out each piece to the size of baking sheets (the dough should be less than 1/4 inch thick).

Place in the center of your oven, and immediately turn the heat down to 250F. Bake for 50 minutes. Remove from the oven. Working with one sheet at a time, turn out onto a large cutting board, and cut into 3 to 4-inch squares while the bread is still warm; it will harden quickly as it cools.

Makes approximately 2 dozen 3 to 4-inch square thin flatbreads.

AuthorNote; These breads are more like cookies than flatbreads, but they are so simple and delicious we had to include them. They are made with milk and flavored with brown sugar and vanilla. We should warn that they can be somewhat hard-to-bite once they've cooled, so enjoy them as they are customarily served, with a cup of hot tea or coffee, and dunk the breads to soften them. They are also delicious dunked in hot milk for a milk-and-cookies-style snack.

Cuisine:
"Persian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"24 3 to 4-inch square flatbr"
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Per Serving (excluding unknown items): 50 Calories; trace Fat (4.6% calories from fat); 1g Protein; 11g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0