Roghni Naan Recipes
ROGHNI NAAN
Make and share this Roghni Naan recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Weeknight
Time 7h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 327.3, Fat 9.4, SaturatedFat 4.8, Cholesterol 20.6, Sodium 352.7, Carbohydrate 51.4, Fiber 2.4, Sugar 1.2, Protein 8.9
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- Put milk in a pan over medium flame and warm gently. Remove the pan from the stove and stir in the yoghurt and the beaten egg. The milk should not be hot or it will curdle the egg.
- Sift the flour into a bowl and add in the salt, sugar, dry yeast and ghee. Add the milk mixture and knead to a dough. Cover the dough and keep it in a warm place until it rises and doubles in size.
- Divide the dough into equal balls. Roll out each ball on floured surface to make a naan (Use the extra flour for making it). Wet both sides of the naan with water and sprinkle poppy seeds and onion seeds on top.
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