Roghni Naan Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60g) plain yogurt 1/4 cup (60g) plain yogurt
• 2 tablespoons ghee or melted butter 2 tablespoons ghee or melted butter
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Extra flour for dusting Extra flour for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and ghee.
3. 3.
   Gradually mix the ingredients together, adding milk as needed, until a soft dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Preheat the oven to 500°F (260°C) and place a baking stone or baking sheet inside to heat.
7. 7.
   Punch down the dough and divide it into small balls. Roll each ball into an oval or round shape, about 1/4 inch thick.
8. 8.
   Brush the naan with water and place it on the hot baking stone or sheet. Bake for 2-3 minutes until puffed up and lightly browned.
9. 9.
   Remove the naan from the oven and brush with melted butter or ghee. Serve hot.

Treat your ingredients with care...

• All-Purpose Flour — Use a good quality all-purpose flour for the best results. If you prefer a healthier option, you can substitute a portion of the all-purpose flour with whole wheat flour.
• Ghee or Butter — Brushing the naan with ghee or melted butter adds a rich flavor. If you prefer a vegan option, you can use melted vegan butter or olive oil instead.
• Yogurt — Plain yogurt helps to tenderize the dough and adds a slight tanginess. Greek yogurt can also be used as a substitute.

Tips & Tricks

• For a garlic naan variation, mix minced garlic with melted butter and brush it on top of the naan before baking.
• To achieve a smoky flavor similar to a tandoor, you can cook the naan on a hot cast-iron skillet or grill instead of baking.
• If you don't have a baking stone or sheet, you can use the back of a preheated cast-iron skillet as a makeshift tandoor.

Serving advice

Serve the Roghni Naan hot, straight from the oven, to enjoy its flaky texture and buttery flavor. It pairs well with a variety of Indian curries, kebabs, or even as a base for pizza toppings.

Presentation advice

Serve the Roghni Naan on a warm plate or in a bread basket lined with a clean cloth. Brush the naan with additional melted butter or ghee and sprinkle with fresh cilantro leaves for an attractive presentation.