Yogurt Rosemary Garlic Naan (Indian Flat Bread)

Working Method

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.
Dough temperature: 26°C - 28°C
Bulk fermentation: 15 minutes
Scale: 150 gms
Intermediate Proof: 5 - 7 minutes
Make Up: Shape the scaled dough like a flat round pizza. The rim of the shaped flat bread should be slightly thicker.
Topping Ideas: Chopped roasted Garlic
Final fermentation: 12-15 minutes at 35°C / 60 % humidity
Preparation before baking: Dock the dough with fingers or with a fork
Baking: Oven temperature: 240°C. (bake directly on the floor)
Baking time: 7-10 minutes
After baking brush with melted butter & sprinkle with chopped roasted garlic and chopped Rosemary.
Your Yogurt Rosemary Garlic Naan is ready to serve.

Complexity level: