A big thumbs-up from me for posting this naan bread recipe link, livo! I followed the recipe under the video (almost!) to the letter by preparing the ferment and then combining the rest of the ingredients the following day.
I did a test run last night using one dough ball on the gas hob using a shallow non-stick Tefal crepe pan and a blowtorch to char the top, It was an complete success - the best naan bread I have ever achieved! It was light, fluffy and very tasty.
Obviously, given the prep it's not the sort of recipe one can rustle up for an instant flatbread, but it's certainly worth making it in advance.
I misread the recipe describing the ferment and added 5g of yeast instead of the recommended 0.5g, but it didn't do any harm at all. I still added the recommended amount of yeast in the second-stage and everything worked out perfectly. Maybe I've just got old yeast! I also used fermented milk rather than buttermilk, but for all I know, it may be virtually the same thing anyway.
I didn't take any photos, and I still have to perfect my dough stretching technique as I didn't fully achieve the 'teardop' shape. I'll be making some more today and I'll maybe try the inverted-tray-in-the-oven technique this time, although my oven only does 230C rather than the 260C in the video.
I can see I'll have to invest in a pizza paddle as I'll be making these naans again and again. Highly recommended!
I did a test run last night using one dough ball on the gas hob using a shallow non-stick Tefal crepe pan and a blowtorch to char the top, It was an complete success - the best naan bread I have ever achieved! It was light, fluffy and very tasty.
Obviously, given the prep it's not the sort of recipe one can rustle up for an instant flatbread, but it's certainly worth making it in advance.
I misread the recipe describing the ferment and added 5g of yeast instead of the recommended 0.5g, but it didn't do any harm at all. I still added the recommended amount of yeast in the second-stage and everything worked out perfectly. Maybe I've just got old yeast! I also used fermented milk rather than buttermilk, but for all I know, it may be virtually the same thing anyway.
I didn't take any photos, and I still have to perfect my dough stretching technique as I didn't fully achieve the 'teardop' shape. I'll be making some more today and I'll maybe try the inverted-tray-in-the-oven technique this time, although my oven only does 230C rather than the 260C in the video.
I can see I'll have to invest in a pizza paddle as I'll be making these naans again and again. Highly recommended!
