I had an old-ish batch of sloppy European Peasant Bread that wasn’t going to cooperate and hold its shape, so I made “naan” with it instead. It’s not quite a traditional naan, but it’s way easier to make and really delicious. It just involves rolling some of the dough out thin and then cooking it stove-top with clarified butter.
- Naan (Artisan Bread in Five Minutes a Day, p. 173)
Try that fougasse next time you have some leftover sitting in the fridge. I loved it!