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
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    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.