Description
Here’s a Roghni naan with 3 cups of maida, soft inside with a golden sesame top. This is an egg-free adaptation of the milk-and-yogurt style.
Makes 6 medium naan
Dough
- 3 cups maida, spooned and levelled, approximately 375 g
- 1½ tsp instant yeast
- 2 tsp sugar
- 1 tsp fine salt
- ¼ cup plain full-fat yogurt, room temperature
- 1 cup lukewarm water
- 1½ oil for dough
- 1½ Powder milk
- 1–2 tbsp white sesame seeds
- Melted butter or ghee for finishing
Method
1. First proof the active dry yeast by adding 1 cup lukewarm water with 1½ tsp yeast and 3 tsp sugar. Make the dough: Mix flour, yeast, and salt. Add yogurt, milk and butter. Knead for 5 minutes, adding extra milk a tablespoon at a time until soft and slightly tacky. Avoid adding too much flour.
2. Let it rise: Cover in a lightly greased bowl for approximately 2 hours, until doubled. A cooler kitchen may take longer.
4. Shape: Divide into 6 balls, cover and rest for 5 minutes. Roll each about 6 inches wide and ¼ inch thick.
5. Make the pattern: Press deep dimples across the centre with your fingertips or the blunt end of a wooden spoon, leaving a slightly thicker rim. Brush with yogurt and gently press on sesame seeds.
6. Place it in a pan then cook for 2 min until you see bubbles, then carefully transfer onto the under the broiler at and leave it until you see the top gets golden.watching continuously.
7. Finish: Brush immediately with butter or ghee and cover with a clean tea towel for 5 minutes.
The key is soft dough and a hot oven. Baking too long dries naan out, even when the dough is rich.
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