Roghni Naan Recipes

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ROGHNI NAAN



Roghni Naan image

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

4 cups plain white 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

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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