Roghni Naan

Name: Roghni Naan
Ingredients: 4 cups plain white flour; 1 teaspoon salt; 1 cup warm milk; 2 tablespoons yoghurt; 1 tablespoon dry yeast or 25 g fresh yeast; 1 teaspoon sugar; 4 tablespoons butter or 4 tablespoons ghee; 2 tablespoons poppy seeds; 1 tablespoon sesame seeds; 1 egg, beaten (optional); For glazing; 10 pieces saffron; 2 tablespoons milk

13 ingredients

30 steps

Ingredients

4 cups plain white flour
1 teaspoon salt
1 cup warm milk
2 tablespoons yoghurt
1 tablespoon dry yeast or 25 g fresh yeast
1 teaspoon sugar
4 tablespoons butter or 4 tablespoons ghee
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1 egg, beaten (optional)
For glazing
10 pieces saffron
2 tablespoons milk

Directions

1

Mix 2 tbsps milk and saffron strands in a cup.
2

Leave aside.
3

Sift flour and salt in a bowl.
4

Make a well in the centre.
5

Mix warm milk and butter or ghee together.
6

Pour it in the centre.
7

Sprinkle yeast and sugar over it.
8

Keep for 30 minutes.
9

Knead for 15-20 minutes.
10

Add beaten egg (if using) and yoghurt.
11

Knead till smooth and elastic.
12

Form the dough into a ball.
13

Keep for 15 minutes.
14

Grease a clean bowl.
15

Place the dough in it.
16

Cover with a dry cloth.
17

Keep it overnight or for minimum 6 hours so that it can rise.
18

Next morning, punch down the dough and knead again.
19

Divide the dough into 8 parts.
20

Shape into round balls.
21

Keep for 15 minutes.
22

Pre heat the oven to 450 degrees Fahrenhit.
23

Take 1 ball of dough at a time.
24

Roll out the dough into a round circle.
25

Keep them thin in the centre and thicker around the edges.
26

Then, pull one end outward making a tear-drop shape.
27

Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds.
28

Brush the baking trays with water.
29

Place 2-3 naans on each baking tray.
30

Bake for 4-5 minutes until they puff up and brown specs appear on top.