Freezing bread dough

desdemona01

As it says in the title. Is it possible to freeze bread dough? In particular, naan bread dough. I have a lovely recipe for naan bread using 300 g of bread flour. The result is better than any naan bread I’ve bought in the supermarket and is on a par with restaurant quality if I say so myself. However I only make half the quantity as it results with far more naan bread than the 3 of us can comfortably eat in one session. It just occurred to me that if I can make up a whole batch and freeze half it would save time and effort. Thanks D

VfM4meplse

I know its possible for unleavened bread to be frozen and then used successfully. Whether yeast will survive is theoretically possible, but I wouldn't want to rely on it. Give it a go and report back?

Perhaps its just me, but there's no such thing as a wasted naan / wrap. I'm happy to have it with an Indian pickle the next day, yum.

PS this is more of an OS post. Corny, red? :wave:

dlusman

Yes -
https://www.nigella.com/ask/freezing-pizza-and-other-dough
and covered by this thread :
https://forums.moneysavingexpert.com/discussion/65037/freezing-bread-dough

elljay

Sounds lovely - care to share the recipe?

I've frozen dough, and also fresh yeast freezes well so should be fine.

Also could you not just halve the ingredients? So 150 g flour etc?

Or make a big batch one day then freeze them?

I always work on the principle that anything you can buy frozen I can freeze myself (and more) - so lots of dough based things can be bought frozen (eg pizza etc).

Recipe though please!

EJ

DigForVictory

Can I add my pleas to those beseeching you to share this?

desdemona01 wrote: »

I have a lovely recipe for naan bread using 300 g of bread flour.

I have hungry chaps to feed & if I can teach them to make their own, they'll eat better quality food at more reasonable prices!

redfox

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s_glover

We regularly freeze pizza dough and it works just fine. it's seems a bit more elastic when it has been defrosted, maybe more gluten? but it works just as well.

Would also be interested to know the recipe for the naan and method of cooking. Love, fresh soft naan. We have found some Morris**ns sell one which is on a par with restaurant quality.

peachyprice

You also don't have to use all the dough the same day you make it, it will keep perfectly well in the fridge for up to a week, improving day by day.

GreenQueen

The naan recipe I have tells you to cook the naan in the oven, then you put butter (or ghee) on the top and grill it to finish it off.

When I make dough, I bake all of the naans in the oven and then freeze any unwanted ones before the final stage. When I want to eat the naan, I thaw it, put some butter on it until the butter is bubbling, the naan has brown bits - delicious:beer:

Home made equivalent of half-baked bread.

s_glover

GreenQueen wrote: »

The naan recipe I have tells you to cook the naan in the oven, then you put butter (or ghee) on the top and grill it to finish it off.

When I make dough, I bake all of the naans in the oven and then freeze any unwanted ones before the final stage. When I want to eat the naan, I thaw it, put some butter on it until the butter is bubbling, the naan has brown bits - delicious:beer:

Home made equivalent of half-baked bread.

What do you use to cook your naan in the oven, baking tray, pizza stone?

GreenQueen

I just use an old metal baking tray - heat it first in the over and then plop the naan on. Only takes about 4-5 minutes.