Ghost-Shaped Naan for Halloween Curry

Name: Ghost-Shaped Naan for Halloween Curry
Yield: 8 servings
Cuisine: American
Ingredients: 250 grams Bread (strong) flour (I use Kitano Kaori); 100 grams Homemade natural yeast starter; 5 grams Salt; 50 grams Unsweetened yogurt; 10 grams Honey; 90 grams Water; 2 tbsp Vegetable oil

cookpad.japan @cookpad_jp

My husband made curry, so I made naan with my daughter.
While my daughter was stretching the dough out, she wanted to be creative, so that's how we came up with these.
Just in time for Halloween, too!

You can also use instant dry yeast. Here are the ingredients to use in that case:
Bread (strong) flour 300 g
Salt 5 g
Honey 10 g
Vegetable oil 2 tablespoons
Yogurt 50 g
Instant dry yeast 4 g
Water 160 ml
1st proofing time: 1 hour, 2nd proofing time: 40 minutes
Recipe by Tsuzukicchi.

cookpad.japan @cookpad_jp

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Ingredients

8 servings

250 gramsBread (strong) flour (I use Kitano Kaori)
100 gramsHomemade natural yeast starter
5 gramsSalt
50 gramsUnsweetened yogurt
10 gramsHoney
90 gramsWater
2 tbspVegetable oil

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Steps

1

Combine all ingredients except for the vegetable oil in a large bowl, and knead them together. (I use a dough-kneading machine.)
2

When the dough stops sticking to your fingers, and can be gathered into a ball, transfer it to a clean working surface, and continue kneading (about 10 minutes).
3

Add the vegetable oil, and knead until the dough becomes smooth (5 to 10 more minutes).
4

Put dough in a lightly oiled bowl, cover with plastic wrap, and let it rise (1st proving). It took mine 4 hours.
5

Gently remove the dough, separate it into 8 parts, and roll into balls. Cover with a damp towel and let sit for 15 minutes.
6

Stretch each ball into a naan shape, and place them on a baking sheet.
7

To cut the holes for the eyes and mouth, cut openings in the naan and pull it lightly in upward and downward motions to achieve the right expression (while forming the head and the chin). The eyes and mouth should form naturally.
8

Cover with a damp towel, wrap in plastic wrap, and let it rise again (2nd proofing) for 1 hour.
9

Bake in oven for 8 minutes at 200℃. Then, they're ready to serve.