roghani naan


Mar 15, 2007
roghani naan

2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands


make a mixture of yeast and sugar with warm milk.
Keep aside for 30 minutes of till very frothy.
Rub saffron into remaining 1 tbsp. 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 pan and keep aside covered for 10 hours or overnight.
Divide dough into 5 parts. Make rounds, place on a greased baking tray.
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.

remember one thing naan is not much as much we seems so when ever u want to made prepare the dough in nite and make naan another day its really make crispya nd fresh ok inshallah u follow my recipe and u have a taste of hotel or bazar naan