Roghni Naan is a traditional Indian bread and is tastier than the regular tandoori naan we eat. I found that more than in India, people in the gulf countries have this naan often. It is quite similar in texture to the ready made pizza base. Crispy yet soft! We had this with Mutton curry and a Garlicky Cheese spread. The combination was very good. This is the first time I attempted a naan and I must say, I gave myself a pat on the back. This recipe yielded about four big naans.
You will need:
Plain Flour - 200 gms
Salt - 1 tsp
Yeast - 2 tsp
Sugar - 2 tsp
Oil - 2 tbsp
Egg - 1
Yoghurt - 2 tbsp
Lukewarm water - 1/2 cup
Sesame Seeds - for sprinkling
Mix the yeast in the lukewarm water with sugar and stir vigorously to activate the yeast. Cover and let it ferment for 5 minutes until it is frothy at the top. If it has not fermented, it means your yeast will not work. Try again with good quality yeast and make sure your water is almost tepid. Not too warm.
Mix together the yeast water, flour, beaten egg, salt, oil and yogurt and knead it to a very soft dough.
Put the soft dough in an oiled glass or stainless steel bowl. Rub some oil on top of the dough also.
Allow it to rise in a warm place for about 4 hours with the bowl covered with a wet towel.
Once risen, punch it down and divide the dough into four balls.
Preheat the oven to 250 Degrees C for about 20 minutes.
Flatten the balls on a well floured surface. The naan should not be too thin.
Transfer the flattened naan to a greased flat pan. Press down randomly with your finger tips creating small dents.
Brush with oil and sprinkle sesame seeds on it.
Bake for about 8 to 10 minutes until the top has become a nice golden color.
Remove from oven and brush with more oil.
Serve hot from the oven.