Rosa Cooking

Baguette of naan dough

I have leftover naan bun dough that we had for lunch, so this baguette was created, very tasty and aromatic. You can use leftover naan bun dough made according to any recipe, just mix it in the evening, cover with cling film and leave overnight on room temperature.

Preparation steps

  • Knead the rest of the naan bun dough, cover with cling film and leave overnight at room temperature. The next day put dinkel flour, black flour, salt and yeast in a bowl and mix and add water to the mix with a mixer with dough attachments to connect everything and add the dough of naan buns. Knead for 7-8 minutes to get a smooth dough.
  • Cover with a damp cloth and let it double, mix it lightly by pulling the ends and moving them towards the middle, then leave it to rise once more. Arrange them on a baking sheet on paper, cover with a damp cloth and leave for 15 minutes.
  • Meanwhile, preheat the oven to 230 ° and place a bowl of hot water on the bottom. Cut the baguettes diagonally 3-4 times and bake for 25 minutes until finely browned.