Roghni Naan

Total Time: 7 hrs Cook Time: 7 hrs

Ingredients

• Servings: 8
• 4 cups plain 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)
• 10 pieces saffron
• 2 tablespoons milk

Recipe

• 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.