I love making flat breads like pita, tortillas, and na'an. This is my favorite recipe for na'an. It is soft and tender, very easy and the accompanying filling is really delicious. You don't have to fill these, I just think it makes them extra special.
Filling:
Mix all the dry ingredients well. Mix the egg, yogurt, and melted butter. Stir this into the dry ingredients, cutting it in until it is like very coarse cornmeal. Gradually mix in the milk until you have a nice dough, soft but still workable. Knead it very well, about 5 minutes. Let it rest, covered, in a warm place for 2 hours. Don't skip this step as it develops the flavor.
While the dough is developing, make the filling. Saute the onions in butter until soft and starting to brown. Add all the spices and stir, continuing to cook, for 3 or 4 minutes. Allow to cool a bit before filling the na'an, and drain very well.
Knead the dough 2 or 3 minutes. Divide it into 6 equal pieces. Flouring your work surface and the rolling pin, roll the dough into ovals, very thin. Top half of each oval with some of the filling, making sure you leave a margin of dough all around. Fold the dough over the filling, and pinch the edges tight. Very carefully use your hands or the rolling pin and flatten each bread. Brush the baking sheet with butter, and each side of each loaf with a bit of the butter you drained off the onion.
Bake for 6 - 10 minutes until puffy and lightly golden, flipping them carefully halfway through.
To make without the filling, simply omit that step. Roll each "loaf" out until about 1/4 of an inch thick, brush with melted butter on both sides, and bake.
By Free2B from North Royalton, OH
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