I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.

    • MapleEngineer@lemmy.caOP
      link
      fedilink
      English
      arrow-up
      1
      ·
      1 year ago

      Thanks! I found a very similar recipe that leaves out the yoghurt. The first batch that I made got better after sitting in the fridge for 24 hours. I’m going give it another go with some kneading, a room temperature initial rise, then a long rest in the fridge and see if that gets me closer to what I hope for.