{"id":2730,"date":"2022-01-01T19:52:39","date_gmt":"2022-01-02T00:52:39","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2730"},"modified":"2022-01-01T19:52:39","modified_gmt":"2022-01-02T00:52:39","slug":"pain-naan","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/pain-naan\/","title":{"rendered":"Pain naan"},"content":{"rendered":"\n<p class=\" eplus-wrapper\">ingr\u00e9dients<\/p>\n\n\n\n<p class=\" eplus-wrapper\">-2\/3 tasse d&#8217;eau<\/p>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-95cf2e\"><li>2 c-\u00e0-c de sucre (100F)<\/li><li>1.5 c-\u00e0-c de levure s\u00e8che<\/li><li>2 tasses de farine<\/li><li>1\/4 c-\u00e0-c de levure chimique <\/li><li>1\/2 c-\u00e0-c de sel<\/li><li>1 c-\u00e0-s d&#8217;huile<\/li><\/ul>\n\n\n<p class=\" eplus-wrapper\">Recette<\/p>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-6487fa\"><li>chauffer l&#8217;eau<\/li><li>ajouter le sucre et la levure<\/li><li>laisser pousser 1\/4 d&#8217;heure<\/li><li>m\u00e9langer la farine, le sel et la levure chimique<\/li><li>ajouter l&#8217;eau et la levure<\/li><li>ajouter l&#8217;huile<\/li><li>faire une boule<\/li><li>laisser pousser 90 minutes<\/li><li>faire 8 boules<\/li><li>laisser reposer 15 minutes<\/li><li>aplatir<\/li><li>parsemer de coriandre <\/li><li>humecter le dos<\/li><li>mettre dans une po\u00eale chaude pour 40-45 secondes<\/li><li>retourner<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients -2\/3 tasse d&#8217;eau 2 c-\u00e0-c de sucre (100F) 1.5 c-\u00e0-c de levure s\u00e8che 2 tasses de farine 1\/4 c-\u00e0-c de levure chimique 1\/2 c-\u00e0-c de sel 1 c-\u00e0-s d&#8217;huile Recette chauffer l&#8217;eau ajouter le sucre et la levure laisser pousser 1\/4 d&#8217;heure m\u00e9langer la&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/pain-naan\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[174,168,169,8],"tags":[],"class_list":["post-2730","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-boulangerie","category-recette","category-traditionnel"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-I2","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2730"}],"version-history":[{"count":2,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2730\/revisions"}],"predecessor-version":[{"id":3037,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2730\/revisions\/3037"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}