Tangy Skillet Flatbreads (naan-ish) - Test 1

1 - Still not fully satisfied. The warm bread was still too doughy (I think I need to make it even thinner) and it had a very floral taste. I'll see what it's like when it's cold.

2 - This worked so well! I halved the recipe, used 4g of instant yeast and a lot more flour. I also scooped out a little of the dough base and whisked it in a little water to loosen it up before adding the yeast to help it dissolve a bit before mixing it into the bread. It has that Naan texture! And I could totally imagine using it to make Aloo Naan, a favorite of ours. I did roll it out pretty thin, too, much more thin than the first batch. And it puffed a little like the flour tortillas do, but to a lesser degree.

Commons Bread recipe (your choice) WITHOUT the yeast and AFTER it has sat for 12-24 hours.

Add:

3–5 g instant yeast (¾–1¼ tsp) (optional but recommended)

60–100 160g all-purpose flour (for structure)

10–15 g oil or melted butter (optional, for softness)

OPTIONAL - herbs of your choice, fresh or dry

1. Sprinkle yeast over your dough, mix well.
2. Add 60 g flour first, mix, then add more only if still very loose.
3. You’re aiming for a soft, slightly tacky dough, not sticky batter.
4. Cover and rest 45–60 minutes. It won’t double — just a bit of puff is enough.
5. Turn onto a floured surface.
6. Divide into 8–10 pieces (~90–110 g each?).
7. To shape, gently flatten and roll thin (3–5 mm).
8. Don’t overwork — the dough will be a bit relaxed/fragile.
9. In a hot dry pan (cast iron ideal), cook 1–2 min per side until bubbles form, and brown spots appear.
10. To finish, brush with butter or oil and sprinkle with salt and or herbs