Naan bread (Pakistani Roghni Naan) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2½ cups all-purpose flour
½ cup whole-wheat flour
1 tbsp instant yeast
½ tsp baking soda
½ tsp salt
1 tsp sugar
2 tbsp full-fat yogurt
¼ cup neutral oil
¼ cup milk, lukewarm
1 egg
FOR TOPPING
sesame seeds
milk, lukewarm
unsalted butter, melted
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Directions: |
Directions:
- In a bowl, combine all the dough ingredients; knead into a soft dough with the help of warm water (you can use a machine or hands to knead).
- Grease a large bowl and put the dough in it; pat with some oil and cover with a towel or cling film.
- Put the bowl in a warm place and let the dough rise for 2 hours till it doubles in size.
- Divide the dough into 4 equal portions and make balls.
- Dust your surface with all-purpose flour and roll out the dough to 20cm circles.
- Transfer all the naans onto a baking tray lined with parchment paper; don't keep the naans too close as they will rise during baking.
- Brush lukewarm milk on each naan and sprinkle sesame seeds on top.
- Make indents on the naan with a stick (as shown in picture above) or use your fingers.
- Put the baking tray into a preheated oven at 240ºC for 10-12 minutes.
- Flip sides at around 8 minutes; keep an eye on the naans as all ovens work differently and over-baking can make them hard.
- Take out when the naans are golden; immediately brush with melted butter.
- Keep the naans wrapped in foil or covered in an airtight box till they are ready to be served.
Notes:
Make sure your oven is well pre-heated and don't open the oven door except for when you have to flip.
Nutrition: Calories: 595kcal |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:10 minutes to prep for the dough and 15-20 minutes to make naan |
Personal
Notes: |
Personal
Notes: Dough can be made overnight to save time.
Tips for Perfect Pakistani-Style Roghni Naan
The marks on the naan should be deep; it is okay if at some places you pierce through the naan - otherwise the naan will get all puffy like pita bread during baking.
Make sure your oven is pre-heated before baking. Also avoid opening the oven door except when you want to flip. Try not to bake the naan over 12 minutes. The longer you leave the naan in the oven, the harder they will get. The right temperature and time is very important to ensure soft naan.
If you feel your naan have gotten hard, as soon as they are done baking splash them with some water, brush melted butter and wrap in foil. This step will return the moisture to them.
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