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Naturally Leavened Naan made in a Frying Pan
Naturally Leavened Naan made in a Frying Pan

Before you jump to Naturally Leavened Naan made in a Frying Pan recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.

We all know that having healthy snacks can help us really feel better in our bodies. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and decrease our consumption of junk foods. A little bit of pizza does not have you feeling as healthy as consuming a fresh green salad. This can be a problem, nevertheless, when it comes to eating between meals. Shopping for goodies can be a challenge because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?

Whole grain foods are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. Eating on the run may be more healthy with whole grain chips and crackers. Whole grains are always better than processed grains present in white bread.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to naturally leavened naan made in a frying pan recipe. To make naturally leavened naan made in a frying pan you only need 7 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Naturally Leavened Naan made in a Frying Pan:
  1. You need Strong (bread) flour
  2. Get Natural leaven - medium strength
  3. Take Sugar
  4. Prepare Salt
  5. Provide Water
  6. Take Unsalted butter
  7. Get Unsalted butter (for cooking)
Steps to make Naturally Leavened Naan made in a Frying Pan:
  1. Add all of the ingredients into a bowl and mix it until they gather together. Let sit for 5 minutes.
  2. Knead well for 15 minutes.
  3. Place the dough in a bowl and cover with plastic wrap to prevent drying out. Let sit until it has doubled in size. I placed it in a styrofoam container and controlled the temperature by putting boiling water, at 30°C, into a bottle. I let it sit for 80 minutes and it expanded to this size.
  4. Let Step 3 rest in the refrigerator for about 8 hours.
  5. Shape the dough.
  6. Melt the butter in a heated frying pan and cook both sides of the naan.

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