轻压面团排除气体，再次醒发面团至双倍大。
Gently press the dough to release air. Let rise a second time.
以只加盐和水的面团静置自发制取自发面团，探讨用自发面团生产面包的新工艺。
A new procedure was study to make dough bread in the way of static self-fermented dough, adding salt and water only during fermenting.
如果你使用面包机，按机器设定的顺序放置成分并设置机器进入“发面团”程序。
If you are using a bread machine , place the ingredients into the machine in the order stated and set the machine on the " dough " cycle.
将所有原料放入面包机中，设定程序为“发面团”，或根据上文中的方法手工揉制面团。
Put all ingredients into the bread machine setting it on the dough cycle allowing the Naan to rise, or knead by hand from the above instructions.
本方法 生产的面团的特征非常类似于酵母发面的面团，但是即使在环境条件 下贮存几个小时也不会塌陷。
The present method yields a dough with characteristics that are very similar to yeast leavened dough, but that will not collapse even when stored under ambient conditions for several hours.
本方法 生产的面团的特征非常类似于酵母发面的面团，但是即使在环境条件 下贮存几个小时也不会塌陷。
The present method yields a dough with characteristics that are very similar to yeast leavened dough, but that will not collapse even when stored under ambient conditions for several hours.
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