Roghni Naan Food

ROGHNI NAAN

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.