Roghni Naan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix 2 tbsps milk and saffron strands in a cup.
  • Leave aside.
  • Sift flour and salt in a bowl.
  • Make a well in the centre.
  • Mix warm milk and butter or ghee together.
  • Pour it in the centre.
  • Sprinkle yeast and sugar over it.
  • Keep for 30 minutes.
  • Knead for 15-20 minutes.
  • Add beaten egg (if using) and yoghurt.
  • Knead till smooth and elastic.
  • Form the dough into a ball.
  • Keep for 15 minutes.
  • Grease a clean bowl.
  • Place the dough in it.
  • Cover with a dry cloth.
  • Keep it overnight or for minimum 6 hours so that it can rise.
  • Next morning, punch down the dough and knead again.
  • Divide the dough into 8 parts.
  • Shape into round balls.
  • Keep for 15 minutes.
  • Pre heat the oven to 450 degrees Fahrenhit.
  • Take 1 ball of dough at a time.
  • Roll out the dough into a round circle.
  • Keep them thin in the centre and thicker around the edges.
  • Then, pull one end outward making a tear-drop shape.
  • Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds.
  • Brush the baking trays with water.
  • Place 2-3 naans on each baking tray.
  • Bake for 4-5 minutes until they puff up and brown specs appear on top.
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