Naturally Leavened Naan made in a Frying Pan

Name: Naturally Leavened Naan made in a Frying Pan
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Strong (bread) flour; 150 grams Natural leaven - medium strength; 1 tbsp Sugar; 1 tsp Salt; 120 ml Water; 1 tbsp Unsalted butter; 1 dash Unsalted butter (for cooking)

cookpad.japan @cookpad_jp

I often use natural leaven to make breads and so I decided to try using it to make naan.
It turns out you can cook naturally leavened bread in a frying pan.

When the surface of the naan puffs up in 3 places, it's time to flip it over. When using only bread flour, increase the bread flour by 50 g to get the same result. Recipe by yoshikoskz

I often use natural leaven to make breads and so I decided to try using it to make naan.
It turns out you can cook naturally leavened bread in a frying pan.

When the surface of the naan puffs up in 3 places, it's time to flip it over. When using only bread flour, increase the bread flour by 50 g to get the same result. Recipe by yoshikoskz

cookpad.japan @cookpad_jp

I often use natural leaven to make breads and so I decided to try using it to make naan.
It turns out you can cook naturally leavened bread in a frying pan.

When the surface of the naan puffs up in 3 places, it's time to flip it over. When using only bread flour, increase the bread flour by 50 g to get the same result. Recipe by yoshikoskz

I often use natural leaven to make breads and so I decided to try using it to make naan.
It turns out you can cook naturally leavened bread in a frying pan.

When the surface of the naan puffs up in 3 places, it's time to flip it over. When using only bread flour, increase the bread flour by 50 g to get the same result. Recipe by yoshikoskz

Saved

Ingredients

4 servings

300 gramsStrong (bread) flour
150 gramsNatural leaven - medium strength
1 tbspSugar
1 tspSalt
120 mlWater
1 tbspUnsalted butter
1 dashUnsalted butter (for cooking)

Saved

Steps

1

Add all of the ingredients into a bowl and mix it until they gather together. Let sit for 5 minutes.
2

Knead well for 15 minutes.
3

Place the dough in a bowl and cover with plastic wrap to prevent drying out. Let sit until it has doubled in size. I placed it in a styrofoam container and controlled the temperature by putting boiling water, at 30°C, into a bottle. I let it sit for 80 minutes and it expanded to this size.
4

Let Step 3 rest in the refrigerator for about 8 hours.
5

Shape the dough.
6

Melt the butter in a heated frying pan and cook both sides of the naan.