---------- Recipe via Meal-Master (tm) v8.05
       Title: Tajik Non
  Categories: Breads
       Yield: 8 Breads
     1/2 c  Warm water
       1 ts Sugar
       1 tb Dry yeast
       1 c  Plain yogurt; 2% or whole
       1 c  Water
       1 tb Sea salt
       2 c  Whole wheat flour
   2 1/2    To 3 1/2 c unbleached all
            -purpose or hard white flour
       2 tb Shallot; chop fine, approx
       1 ts Salt; approx
            Water for spritzing
   Place 1/2 c warm water in a large bowl, stir in sugar, then sprinkle on
   yeast and stir to dissolve. Place yogurt and one cup water in a saucepan,
   stir to mix, then place over medium heat, stirring occasionally, until
   lukewarm. Add the yogurt mixture to the yeast and water mixture and stir.
   Add the whole wheat flour one cup at a time, stirring in one direction only
   as you add the flour. Then stir one hundred times (for about one minute) in
   the same direction to activate the gluten. Let this sponge stand, covered,
   for 10 minutes or for as long as 2 hours. Sprinkle 1 tb salt over the
   sponge, then stir in unbleached flour one cup at a time until dough is too
   stiff to stir. Turn it out onto a lightly floured surface and knead for 10
   minutes, until the dough becomes smooth and elastic, incorporating more
   unbleached flour as necessary to prevent dough from sticking. Rinse out,
   wipe and lightly oil your bread bowl. Add the dough, cover with plastic
   wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
   Position a rack in the top third of your oven. Arrange unglazed quarry
   tiles on it, leaving a 1 gap between tiles and the oven walls (to allow
   air to circulate). Alternatively place a baking stone or baking sheets on
   the rack. Preheat the oven to 500~. Gently punch down the dough and turn
   out onto a lightly floured surface. If you have time, let rest, covered,
   for 10 minutes. Place shallots and remaining salt beside your work surface,
   together with a bowl of lukewarm water. Divide dough into 8 equal pieces.
   Using lightly floured hands, press each piece into a 3 to 4 round. Work
   with one round at a time, leaving the others covered at the back of your
   work surface. Working on a lightly floured surface, roll out to a 6 round.
   With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2
   diameter circle at the center of the bread thoroughly, to flatten and
   pierce it (to prevent it from rising). Sprinkle onto the center
   approximately 1/2 ts shallot, a pinch of salt, and a sprinkle of water.
   Quickly roll out and prepare one, two, or three more breads (depending on
   the size of your oven), then transfer prepared breads to the hot tiles,
   stone, or baking sheets. Begin shaping your next breads as the first batch
   is baking. Let bake for approximately 5 minutes, or until lightly golden;
   you can also let breads brown to a deeper hue by leaving them in for 7 to 8
   minutes. Use a long-handled spatula to remove from the oven. Place on a
   rack to cool, then stack and wrap loosely in a cotton cloth to keep soft
   and warm. Shape and bake remaining breads in the same way. -----
   ===============   Reply    5 of Note    1 =================
   Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM 32 NEW TVFN.
   To:     VGHC42A    WALDINE VAN GEFFEN    Date:    12/20 From: VGHC42A
   WALDINE VAN GEFFEN    Time:     3:49 PM