I ordered this book for my Kindle, and I couldn’t put it down.  The premise of the “5 minutes” is that you have the dough made up and waiting for you in the refrigerator.   You then take it out, shape it, allow it to rest for 40 minutes, meanwhil

e you set your oven to come on in 20 minutes to preheat to 450 degrees by the 40 minutes of resting time is happening.  Then, you bake it on your preheated baking stone in your oven with a pan of water for 30 minutes.  I have made the basic recipe twice, now.  My daughter asked me, “When are you going to make that bread again?”  I guess my answer is, “More often!”

This also works well camping, I am told — as you can make a flatbread naan in a griddle over a campfire or camp stove. I’m also thinking that I might try the bread in the camp oven.