Nan (Iranian Style)

This recipe for Iranian bread is surprisingly easy, and comes out nicely.

Set aside:

• 3 c. Flour

Mix:

• 1 c. hot water
• 1 tbsp. butter
• 1 tsp. granulated sugar
• Good pinch of salt

Check water temperature after butter has melted. Make sure it is between 110° and 120°F.

Stir in:

• 1 packet of yeast

Allow yeast to bloom for about 10 minutes. Mixture should rise significantly.

Put 2c. Flour into mixing bowl, and add half the yeast mixture. Fold until all flour is wet, then add the rest of the yeast mixture. Fold more, then add up to 1c. Flour until dough is dry enough to not stick to dry hands. Allow to sit in a warm place for one hour.

Dough should rise. Punch down and knead. Allow to sit another half hour.

Knead thoroughly. Divide into 5 to 10 pieces. Flatten individual pieces very thin on a floured surface. One by one, put pieces on a medium-heat, floured cast-iron or non-stick skillet. Bake for around 3 or 4 minutes per side. If desired, place the finished bread directly over an open burner on a fairly low setting to toast. Serve immediately, refrigerating unused portions.