Roghni Naan Recipe ๐
Overview:
Prepare and relish this delightful Roghni Naan recipe, perfect for any occasion. These soft, fluffy naans with a hint of saffron and a sprinkling of seeds will elevate your meal to new heights. With a simple yet rewarding process, this recipe is sure to become a staple in your culinary repertoire.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 cups | Plain white flour |
| 1 tsp | Salt |
| 1 cup | Milk |
| 2 tbsp | Yoghurt |
| 1 tsp | Dry yeast |
| 1 tsp | Fresh yeast |
| 1 tbsp | Sugar |
| 2 tbsp | Butter |
| 1 tbsp | Ghee |
| 1 tbsp | Poppy seeds |
| 10 | Saffron strands |
| 2 tbsp | Sesame seeds |
| 1 | Egg |
Nutritional Information (per serving):
- Calories: 327.3
- Fat: 9.4g
- Saturated Fat: 4.8g
- Cholesterol: 20.6mg
- Sodium: 352.7mg
- Carbohydrates: 51.4g
- Fiber: 2.4g
- Sugar: 1.2g
- Protein: 8.9g
Instructions:
- In a cup, mix 2 tablespoons of milk with saffron strands. Set aside.
- In a large bowl, sift together the plain white flour and salt.
- Create a well in the centre of the flour mixture.
- Combine warm milk and butter or ghee, then pour it into the well.
- Sprinkle dry yeast and sugar over the milk mixture.
- Let it sit for 30 minutes.
- Knead the dough for 15-20 minutes until smooth and elastic.
- If using, add beaten egg and yoghurt to the dough, and knead until well incorporated.
- Shape the dough into a ball and let it rest for 15 minutes.
- Grease a clean bowl and place the dough inside.
- Cover the bowl with a dry cloth and allow the dough to ferment overnight or for at least 6 hours until it rises.
- The next morning, punch down the dough and knead it again.
- Divide the dough into 8 equal parts and shape each into round balls.
- Let the balls rest for another 15 minutes.
- Preheat the oven to 450ยฐF (230ยฐC).
- Take one ball of dough at a time and roll it out into a round circle.
- Keep the naan thin in the centre and thicker around the edges.
- Pull one end of the dough outward to create a tear-drop shape.
- Brush the naan with ghee and saffron solution, then sprinkle poppy seeds or sesame seeds on top.
- Brush the baking trays with water and place 2-3 naans on each tray.
- Bake for 4-5 minutes or until the naans puff up and brown spots appear on top.
Serving:
Serve these delicious Roghni Naans hot with your favorite curry, chutney, or dipping sauce for a mouthwatering experience that’s sure to impress your guests or family. Enjoy the aroma and flavors of homemade naans straight from your kitchen! ๐ฝ๏ธ๐ฉโ๐ณ
