There are no words for the degree to which I'm cheering right now.
I actually found the brand--Dallas Gourmet, I think! Fortunately, even if it's not in my stores, I can have it shipped, so that's fantastic. Thank you!!
Hmm, the ingredients are just refined flours, water, yeast, and salt. I'm wondering if I can actually make a recipe for this with a gluten free flour and still have it taste delicious.
Would anyone know how this is baked, or what amounts of yeast might work? You're all amazing--I'm ordering just now.
(I apologize for the copious use of smilies...it's been such a longtime holiday favorite of ours.
It's basically naan. Most of the recipes for Afghani nan I saw online used either milk or egg and had at least a little bit of oil. I found this recipe you might be able to adapt. If I made it, I'd use soy yogurt and omit the oil/butter. Soy milk might work, too, without adding the bit of tang that yogurt brings. I think soy milk and yogurt help make flatbreads softer. YMMV You can just use plain water, if you prefer. I don't know about the GF flour thing. If you have a GF flour mixture that you like and use a lot, go ahead and try it. If you need to, you could switch the yeast for baking powder. I don't do GF, so I don't know if one or the other of those is preferable with the non-wheat GF flours. You can bake this in the oven or in a skillet or griddle on your stovetop. Cast iron is good because it holds heat so well. If you have a long cast iron grill, you could put it in the oven and bake the bread on that. In Afghanistan I guess this bread is often baked on the the wall of the oven. It's made in various sizes. So you could make smaller or larger ones, depending on how you want to use them.http://globaltableadventure.com/2010/02 ... breadnaan/
That's just one recipe to give you an idea. You can always google and find others.