Ingredients
- 1 cup (250 ml) whole milk
- 1 packet 1 packet=7g yeast
- 1 tablespoon (15 g) butter
- 1 teaspoon salt
- 1 tablespoon (12 g) sugar
- 1 egg
- 4 tablespoon (80 g) yogurt
- 5 cups (650 g) self-raising or plain flour self-raising flour will lead to a fluffier naan
- Sesame seeds as needed
- Nigella seeds as needed
- Milk to brush over the Naan
- Butter to brush over the Naan
Instructions
- Take a large bowl and add warm milk into it, followed by a packet of fast-action yeast. Allow that to sit for a few moments.
- Add the butter. Whisk in - the butter will likely melt if the milk is still warm.
- Now add sugar and salt. Mix through.
- Add in the egg and whisk.
- Now, add the yogurt. Whisk through.
- Add the white flour. Add in a bit at a time - around the 500-650g mark you'll begin to be able to knead it without it being overly sticky. Once you get to that stage, give the dough a good kneading. You can turn it out onto your countertop if it helps you to knead more thoroughly.
- Once it's been kneaded well, place it back into a bowl, brush it with oil and then cover with some cling film. Leave it in a warm place until it has doubled in size (about 2-3hrs, depending on how warm it's kept.
- Once the dough has risen and you're ready to roll the Roghni Naans out, divide the dough into 7-8 portions. The dough WILL feel tacky. Tacky is GOOD because it means the dough has enough moisture for the Naan to be soft post-cooking. Flour your surface as needed to mitigate the tackiness.
- Roll the Naan out as you would roti. Please refer to the video on this page if you would like clarity on how to roll the Naan out.
- Once it's been rolled out, take the end of your rolling pin or a wooden spoon and poke holes into the surface of the Naan. Make the holes using ample pressure - it's OK if the holes pierce the surface of the dough.
- Brush over the surface of the Naan with some warm milk, followed by pressing in a sprinkling of sesame seeds and nigella seeds using your hands or rolling pin.
- Bake in a preheated oven at 200 degrees Celsius for 8-10 minutes OR cook over a skillet/tava on the stovetop, flipping in between till the Naan is golden
- Once removed from the oven/skillet, brush over with butter.
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