Recently, I tried to make naan using this recipe:
- Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes.
- Knead 1 min then rise 45 min, repeat.
- Divide the dough into 5 pieces, roll into balls, let rest 30 min.
- Bake on preheated pizza stone 2-3 minutes and brush on garlic butter.
However, I let the dough rise overnight in the fridge rather than for an hour and a half at room temp, and had to punch down and quickly knead the dough two extra times. The next day, when I went to stretch the dough balls out, they tore easily and did not stretch well, like the dough had been overworked. Is this a result of the additional punch downs?