I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
Thanks! I found a very similar recipe that leaves out the yoghurt. The first batch that I made got better after sitting in the fridge for 24 hours. I’m going give it another go with some kneading, a room temperature initial rise, then a long rest in the fridge and see if that gets me closer to what I hope for.