This will be the second batch of naan that I have made at home. Everyone else in the FAB Whitby kitchen thought my first attempt was awesome, but I was nonplussed. Attempt number 1 was somewhat lackluster.
Having at the same recipe a second time though, I discovered a couple of things. First off, I think I got the yeast measurement wrong the first time. How the hell could I screw that up you might ask? Well, when half of a recipe uses cups, tablespoons, teaspoons and the like, why on God’s green earth would you include yeast measurements in grams?!
Secondly, I’ve been reading a bit since my first attempt. It would seem that kneading for the right length of time is more important than I had believed. It isn’t so much about incorporating ingredients as it is about breaking down the gluten in the flour.
This batch of dough has risen fully 3 times the original size, while the first batch barely made it to double. I can’t wait to try the finished product.
If it works, I’ll share the recipe!
