I realized I love baking bread. Something about working with the dough, proving it and so much excitement when it doubles in size. For me, it is a childlike wonder reflecting on the discovery of yeast or other leavening agents. I have only just started on my bread baking adventure and I hope to keep doing so I can perfect the art.
I adapted this recipe from Duncan Glendinning and Patrick Ryan’s “Bread Revolution – Rise Up & Bake” cook book. I wanted to give a naan feel so I used nigella seeds, salt and garlic flakes but you can use any combinations you fancy. Special bread flour or 00 or high grade flour has a higher protein (gluten) content which is a staple in bread making. This is one recipe where it pays to weigh out all the ingredients precisely.
I made slightly small ones and I got 12 flat breads.
500g Strong white bread flour (high grade flour)
10g fine sea salt
50g unsalted butter, softened
10g instant yeast