Experimental baking - Sourdough Naan Bread

This might be my last post on Steem. Maybe.
Who knows?

That's mostly because of the Hive which will be the fork of Steem without pre-mined Steem stake. But who knows what can happen?

The thing I promise is that there will be bread. Bread is love.

So as my last post, I'm posting my first attempt to make naan-bread, which has origins in India but has spread widely in Asia. It's perfect to eat with multiple asian foods including but not limited to all kinds of curries.

I wanted to bake some naan-bread as we had picked up some Nepalese food which came with some naan-bread. The issue was that we had Nepalese food for two days but naan-bread only for one day. So I had to bake some naan-bread myself.

I had started the day before by refreshing my sourdough. I had fed it properly with water and flour, then put it in a warm place overnight. Then in the morning I fed it again with a smaller amount of wheat and water.

The basic stuff you do with your sourdough.

If you don't have a sourdough yet, this is the hardest step. You know, because you don't have the sourdough.

But as the sourdough was active, I was able to start.

Here's what you need:

Approx. 200 grams of active sourdough
400 grams of wheat flour
200 grams of water
4 tablespoons of (Turkish) yogurt
1 tablespoon of honey
8 grams of salt

And some butter on a later stage.

Take everything mentioned above (except the butter) and put it in a bowl.

Please notice, if your sourdough is dry, you might need some more water. If your sourdough is wet, you might need a bit more flour. The amount of water needed varies every time depending on your sourdough, flour and almost anything.

Even if you use same recipe, you might always get a little bit different results.

Knead for 5 minutes.

I'm lazy, I'm using the machine.

The dough is meant to be soft. Maybe not this soft, but how would I know?

This is my first time baking this, so maybe this is OK.

Cover the dough and let it rest for ~4 hours in room temperature.

After the wait, I took the dough and rolled it a bit in some flour.
I... I... baked the dough into a sausage-like form.
I tried to check google translate for the correct word, but it tried to offer words like "Designed" or "Edited".

Can I say I designed the dough? Or edited it?

But still, it was in a sausage-like form and I cut it in 7 pieces. You can cut it to any amount of pieces, but more pieces will cause every single bread to be smaller. Fewer pieces - bigger breads.

After cutting the bread into pieces, I put it under a cloth to rest for 2 hours.

I know, this takes a lot of time. This is why I'm doing these steps while I'm working. Due to corona lockdown we're mostly working from home, so I can sneak to bake for 5 minutes when I normally would have a pause for coffee.

Just before the 2 hour rest is over, I put the oven on to 250 degrees Celsius. I had the oven tray in the oven so it could be pre-heated.

I know, it's dirty. Sorry.

After the 2 hour rest, I pressed and... designed/edited the breads to be flat.

Press the bread, pull them, give them a funky shape!

When your funky bread is ready to go into the oven, you need to stroke them with molten butter. If you want, you can add some spices in the butter, so you'll get flavored naan bread!

Popular options for spices are chili, garlic and bacon.
_{The bacon was just a joke.}

Bake the bread for a few minutes, depending on how thin/thick the breads are and if the oven was hot enough.

According to the recipe I used for inspiration it said 1-2 minutes, but I baked them for 3-5 minutes.