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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 Green Living In The Kitchen area Will Save You Dollars.

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You may well prefer preparing food with your oven, but using a microwave instead will cost you way less money. If you find out it will take 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. You get the highest energy savings by totally loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry options to increase the money you save.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is actually something we can all perform, without difficulty. Largely, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to naturally leavened naan made in a frying pan recipe. You can cook naturally leavened naan made in a frying pan using 7 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Naturally Leavened Naan made in a Frying Pan:
  1. Take Strong (bread) flour
  2. Get Natural leaven - medium strength
  3. Take Sugar
  4. Provide Salt
  5. Use Water
  6. Take Unsalted butter
  7. You need 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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