Naan
Ingredients
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- 1
Dissolve the yeast and sugar in warm water (35°C).
- 2
Mix the flour and salt. Add the yogurt, oil and yeast mixture.
- 3
Knead on speed 1 for 4 min, then speed 2 for 5-6 min. Supple dough.
- 4
Bulk ferment for 1h, covered.
- 5
Divide at 80-100 g, round, and rest for 15 min.
- 6
Roll out by hand into an oval (5-6 mm).
- 7
Bake in a very hot oven at 280-300°C (or on a stone) for 3-4 min. Butter as it comes out.
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Per 100g
Allergens
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