My 37th experiment: discoveries on naan dough

I have 2/3 of the naan dough which has been saved in the fridge for 2 days. The dough has yeast and yogurt, which may not be good for too long. So I decide to use it up. Today I use half of it to make another naan; and the remaining to make a mini loaf of beef bread.

The original naan dough is made with the following ingredients:

- 1+1/2 cup Golden Temple atta flour

- 1 tp active dry yeast

- 1/2 tp salt

- 1/4 cup yogurt

- 1/2 cup warm water

- 1 TB olive oil

The procedure and results are posted in my 35th experiment, on naan.

3:26pm, the leftover 2/3 of the dough that has been in the fridge for 2 days:

3:28pm, dough's texture when cut:

3:28pm, gluten in the dough:

To make naan
3:39pm, dough rolled out:

3:46pm, dough stretched onto a non-stick pan:

6:01pm, dough proofed 2 hours, a bit dry:

6:05pm, dough baked 3 minutes on lowest rake, close to heating element, at 500F:

6:13pm, naan baked 10 minutes and definitely done:

6:15pm, the back of the baked naan:

8:12pm, naan's thickness:

To make a mini beef roll
5:20pm, bread dough:

5:28pm, bread dough filled with 1 slice of cheddar cheese, a hot mixture of salty cooked beef and chopped onion:

5:29pm, dough folded:

5:32pm, dough oiled and ready to proof:

5:46pm, dough risen in warmth for 14 minutes:

6:01pm, mini loaf baked at 400F, and subsequently at 500F for 1-2 minutes:

6:09pm, bottom of baked mini loaf:

6:12pm, top of baked mini loaf, brushed with butter:

18:13pm, interior of the mini loaf:

Observations:
1. The dough after 2 days has developed very strong gluten. It becomes very tough to stretch.
2. Again, my husband says that the "naan" tastes not bad, it's just not naan; more like a cracker.
3. The bread has a dense crumb. It may be because I only allowed it to warm up for half an hour or so. The holes in the bread are irregular.

This experiment shows that the atta flour actually can develop very strong gluten (maybe even too strong). It makes the flour suitable for making bread. I will need to find the right composition of flours for the right texture.