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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