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Naan
Preparation info
- Makes
1 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| All-purpose flour |
Method
- Combine the flour and yeast. Add the water, butter, yogurt, eggs, sugar, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes. The dough should be very elastic but still wet. Mix to the improved stage of gluten development.
- Bulk ferment the dough until nearly doubled, about 1 hour. Fold gently.
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