Yogurt Rosemary Garlic Naan (Indian Flat Bread)

Working Method

  1. Mixing: Mix all ingredients in a spiral mixing bowl for 3 minutes at low speed and 5 minutes at medium speed and make a smooth soft dough. 
  2. Dough temperature: 26°C - 28°C 
  3. Bulk fermentation: 15 minutes 
  4. Scale: 150 gms 
  5. Intermediate Proof: 5 - 7 minutes 
  6. Make Up: Shape the scaled dough like a flat round pizza. The rim of the shaped flat bread should be slightly thicker. 
  7. Topping Ideas: Chopped roasted Garlic 
  8. Final fermentation: 12-15 minutes at 35°C / 60 % humidity 
  9. Preparation before baking: Dock the dough with fingers or with a fork 
  10. Baking: Oven temperature: 240°C. (bake directly on the floor) 
  11. Baking time: 7-10 minutes 
  12. After baking brush with melted butter & sprinkle with chopped roasted garlic and chopped Rosemary. 
  13. Your Yogurt Rosemary Garlic Naan is ready to serve.

About this Recipe

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