Roghani Naan
I sincerely hope you would share the same passion as me!Roghani Naan has a rich and soft texture.
Cooked golden brown on both sides.
Top scored in diamond shape, to allow steam to escape and expand during cooking.
Scoring makes it easy to tear-off naan into mouth-sized pieces to scoop up the food.
Can be eaten alone. Equally enjoyable when paired with a dip or curry.
Ingredients
- 45gm Butter, Softened
- 500gm Plain Flour
- 10gm Salt
- 325ml Milk, Lukewarm
- 20gm Sugar
- 3gm Bi-Carbonate of Soda
- 10gm Yeast
- 60gm Yogurt
- Optional – Sesame Seeds for Garnish
- Optional – Melted Butter for Glazing
Step No 1
In a mixing bowl add flour, yeast, sugar, bi-carbonate of soda and salt, softened butter and yogurt.
Step No 2
Finally pour in the milk into the mixing bowl.
Step No 3
Knead in a mixer using a dough hook for 10 to 12 minutes until soft and smooth.
Step No 4
Spray the top with oil and cover with Clingfilm and prove for 3 to 4 hours.
Preferably overnight. Until doubled in size.
Step No 5
The dough should be light and airy.
Step No 6
Tip the dough onto a floured surface and knead.
Roll the dough into a long sausage shape.
Divide into 7 to 8 equal portions.
Roll each portion into a ball.
Step No 7
Cover with Clingfilm and rest for 30 minutes.
Step No 8
Using a rolling pin roll each ball to about 6″ in diameter and ¼” thick disc.
Indent around the edges with the index finger. Leaving ½” border.
Using a sharp knife lightly score on the diagonal, to form a diamond shape pattern.
Step No 9
Cook in a hot pan for 2 to 3 minutes per side
Step No 10
Cook until golden brown on both sides.
Optional – Brush with butter if you wish. I prefer mine plain!
Step No 11
Tear-off naan into mouth-sized pieces ready to be eaten alone.
Step No 12
OR – Serve as a side with your chosen dish.