COLD-FERMENT NAAN
makes 4 flatbreads · total 24h 20m · tested

A bulk-prep friendly naan dough mapped to the Panasonic SD-YD250 dough
cycle. The long cold ferment in the fridge develops incredible flavor
and allows for easy bake-on-demand flatbreads throughout the week.

INGREDIENTS
  -- Machine --
      372 g   water (lukewarm)
       24 g   butter (softened)
      600 g   flour
       27 g   sugar
       12 g   milk powder
        9 g   salt
        3 g   instant yeast (in the yeast dispenser)

STEPS
  Machine Cycle
    1. Add the water and softened butter into the Panasonic bread pan.
    2. Layer the flour, sugar, milk powder, and salt on top of the
       liquids.
    3. Place the instant yeast into the machine's dedicated yeast
       dispenser on the lid.
    4. Select the Dough setting on the control panel and press start.
  Portion & Cold Ferment
    1. When the machine completes the dough cycle, turn the dough out
       onto a work surface. The total dough weight should be
       approximately 1,047 grams.
    2. Divide the dough into exactly 4 equal pieces weighing roughly
       261.7 grams each.
    3. Form each piece into a smooth ball.
    4. Place the dough balls into individual plastic zip-top bags (or a
       large sealed container).
    5. Place in the refrigerator to ferment overnight. The dough can
       remain in the fridge for up to 5 days, developing deeper flavor
       the longer it sits.
  Bake on Demand
    1. Preheat your oven to 425°F (220°C).
    2. Pull the desired number of dough balls from the fridge. Gently
       stretch or roll them out into wide ovals or teardrop shapes.
    3. Place the stretched dough directly onto 9x13 cookie sheets.
    4. Bake at 425°F until the breads puff up and develop deeply
       browned, charred spots (usually about 8–12 minutes, depending on
       thickness).
    5. Remove and immediately brush with extra melted butter if desired.

EQUIPMENT
  Panasonic SD-YD250 Bread Machine, plastic bags, 9x13 cookie sheets.

FOOD SAFETY
  Keep dough refrigerated until ready to shape and bake.

STORAGE
  Raw dough stores in plastic bags in the fridge for up to 5 days. Baked
  naan is best eaten immediately but can be stored in an airtight bag
  for 2 days.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/cold-ferment-naan.txt
  https://creativecommons.org/licenses/by/4.0/