Roghni naan

Yield: 1 servings

Measure Ingredient
2 cups Plain flour
2 teaspoons Dry yeast
1 tablespoon Sugar
3 tablespoons Butter
2 tablespoons Curds
½ cup Warm milk
1 tablespoon Milk extra
1 tablespoon Poppy seeds
1 tablespoon Raisins
¼ teaspoon Saffron strands

Sprinkle yeast and sugar over warm milk.

Keep aside for 30 minutes of till very frothy.

Rub saffron into remaining 1 tablespoon milk. Keep aside.

Mix flour and salt in large plate. Form well in centre.

Pour curds and yeast solution in it and keep for 10 minutes.

Add curds and knead into soft elastic dough.

Put dough in a deep vessel and keep aside covered for 10 hours or overnight.

Divide dough into 5 parts. Make rounds, place on a greased baking try.

Keep aside for 15 minutes. Roll into thick oval or triangle.

Keep centre slightly thinner than edges. Preheat oven at 350C.

Sprinkle some saffron water, khuskhus, and raisins over naan.

Wet bottom and stick to baking tray. Make as many will fit in tray.

Bake for 4-5 minutes or till done.

Remove, drizzle some butter over it if desired.

Serve hot with curries or gravied vegetables.

Making time: 1 hour (excluding maturing) Makes: 5 naans

Shelflife: dough

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