Yogurt Rosemary Garlic Naan (Indian Flat Bread)

gms
Ingredients
O-tentic - Durum 20
Wheat Flour 500
Whole Wheat Flour 400
Semolina 100
Fresh Yogurt 300
Salt 20
Water 325
Olive Oil 30
Sugar 20
Fresh Chopped Rosemary 10
Ingredients total 1725

Working Method

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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