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Thursday, July 8, 2010

Thursday Recipe - Sweet Na'an

Na'an is a traditional flat bread from India. I've never been there (although I would love to visit someday!), but I do frequent our local Indian restaurant. One of my favorite dishes ever was the sweet na'an. Think cinnamon roll on steroids.

This recipe isn't authentic mostly because I don't have a clay tandoori oven. But it's the closest I could come with my home mixer and oven. It's still extremely tasty.

If you enjoy this, it's part of a 12-course Scherezade storytelling banquet I wrote for Abandoned Towers Magazine. It's in print issue #4 ( if you want to try my version of middle-eastern/Indian cuisine.

Sweet Na'an

1 1/2 c. warm water
1 T. dry active yeast
3 T. sugar
1 T. salt
3 egg yolks
4 - 5 c. flour
1 c. brown sugar
1/4 c. butter, softened
1/2 c. coconut
1/2 c. raisins or chopped dates
1/2 c. pecans, chopped
1 t. cinnamon
1 t. ginger
1 t. nutmeg
1/2 t. ground cloves
1/2 t. anise seeds

Mix yeast and sugar into warm water. Let sit until it foams, about 5 minutes. Add salt, egg yolks, and 2 c. flour. Beat until smooth. Add enough flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Cover and refrigerate 3 - 4 hours.

Mix brown sugar, butter, coconut, raisins, pecans, and spices in small bowl.

Heat oven to 425°. Divide dough into 4 portions. Roll each portion into large circle at least 12 inches in diameter. Spread 1/4 of filling over dough. Fold in half and seal edges. Place on large cookie sheet. Bake 10 - 12 minutes, until bread is golden brown. Repeat with other 3 portions. Tear into pieces and serve hot.