Naan 2nd post follow-up. Fresh yeast version. 10 pics.

21g of fresh yeast worked well. Proofed for 1.5 + hours. While cooking, I poked the air holes with a paring knife bc the spatula couldn't handle it. . . even cooking _is_ paramount! Learned the hard way (6th pic) Next time, 1/4 turns with precision during rollout, or, does it even matter??? The Ollie tutorial consumed my thoughts as I rolled! The garlic butter and salt flakes are a MUST! I almost didn't bother, but NO GARLIC BUTTER IS NOT AN OPTION!!!! Used Maldon Sea Salt flakes. Yum! I knocked off two while cooking. . . A third just now. . . I'm calling it dinner.... Didn't need to use flour to roll, maybe bc of the marble slab? 5 left. Might freeze some. Working with this dough was divine. Such a lovely texture. On some, I buttered as soon as I flipped bc I saw someone else had done that. Jury is out (messy pan). Towards the end I remembered to stack them and cover. Helps w butter retention. Spread them for the photo. Weighed each and got them even or within a gram as I cut the dough in half and in half. . . . TY

@Henry Hunter

for such a fun experience today. I shared you and C&C, and my pics on my FB, too. It's all about music and food for me over there.

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