As Cerinthus is not the greatest fan of whole wheat, I used 50% whole wheat, 50% all purpose flour. It worked quite well. I also used canola oil instead of butter and 2% milk instead of yogurt.
- 227g Whole Wheat Flour
- 227g Unbleached All-Purpose Flour
- 380g 2% Milk
- 3g salt
- 1 teaspoon table salt
- 2 tablespoons canola oil
- Mix together the flour and the salt.
- Mix together the milk and the yeast, fully hydrating the yeast, and the mix the milk into the dry ingredients. Let it hydrate for 5 minutes.
- Put the dough in a lightly oiled bowl. Use the 40-minute stretch-and-fold technique.
- Place the dough in the refrigerator overnight.
- Remove the dough from the refrigerator.
- Turn it onto a floured surface and divide it into five pieces.
- Gather the pieces into balls and let them sit under plastic wrap or an overturned bowl.
- Let rise for 2 hours at 70 degrees or about 1.5 hours at 75 degrees.
- Preheat the oven with an ovenstone to 500 degrees F.
- Stretch the pieces into disks about 1/4 inch thick.
- Go back to the first piece and stretch it about 1/8 of an inch thick.
- Punch a lot of holes in the dough with a fork. Make sure the holes go all the way through.
- Load the naan onto a peel and let it cook for 3 minutes or until it puffs up significantly and is dappled with brown. If it puffs to much, dock it again with the fork.
- Brush with toppings and eat while hot.
|My Garlic Naan|