Naan Bread

Requires overnight prep for best results.

{3 g} Makes 4

pieces(!1.1% !)

Wet:

120 ml {120 g} 1/2 cup

water(!42.9% !)

80 ml {84 g} 1/3 cup

yogurt/sour cream(!30.0% !)

45 ml {41 g} 3 TBL

oil(!14.6% !)

{16 g} 1

large egg yolk(!5.7% !)

Dry:

280 g 10 oz

flour(!100.0% !)

1 1/4 tsp {5.2 g}

sugar(!1.9% !)

1/2 tsp {2.0 g}

instant yeast(!0.7% !)

Autolyse:

1 1/4 tsp {7.5 g}

salt(!2.7% !)

559 g 1550 Calories

Total(!278 Calories/100g !)(!200%!)

Mix wet ingredients using warm water to warm up yogurt/eggs.

Blend dry ingredients (except salt) well.

Mix wet and dry thoroughly, let autolyse for 15 m Add salt mix well. Rest until doubled in size or overnight in fridge.

Divide into 4 balls 138g each, let rest for 15/20 minutes Meanwhile, Heat non stick skillet or cast iron griddle to MEDIUM, with scant oil.

Roll out dough into 9 inch circle, mist or brush top with water, place wet side down, brush more water on top and cover in pan.

Cook until browned and then flip.

Note

2017-05-25

Cast iron is much faster, typically a minute or do on each side. Can burn quickly so be careful, use 9" cake tin with magnet as the handle.

From left to right set divided dough, rolling station with flour, single dish wetting station,water bowl with brush,oil with brush, griddle, tray with rack, single dish pile.

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