I’m making [grilled naan](https://www.seriouseats.com/grilled-naan-recipe) for a Labor Day cookout tomorrow, and I’d love to be able to make the dough tonight. It would be awesome if I could pull out a tray of prepped dough balls at our party, instead of having to do the shaping with guests already there.
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Could I get away with it? At what point should I refrigerate – just after kneading the dough? After punching down the first rise and forming into balls? How much extra time would it need to rise after I took it out? Thanks for the tips!
by heffalumpish
3 Comments
I would refrigerate them before the first rise, allowing them to rise slowly in the fridge. About three hours before you cook, take them out, and put them in the balls and allow to rise at room temp. Or refrigerate it after after the first rise, after shaping the balls. Flatbreads cooked on the stove/grill are pretty forgiving ¯_(ツ)_/¯
Put in the fridge for the first fermentation after you finish kneading it. Slow fermentation will enhance the flavor even!
I’ve actually just pulled three fully cooked pieces from the freezer and it’s great!