Roghni naan. Roghni Naan is a Mughlai flat bread made with all purpose flour flour, egg, milk yoghurt and a few spices like poppy seeds and onion seeds. This is a popular bread recipe that you can enjoy with chicken and paneer recipes. You can make this side dish recipe for your family and friends on special occasions and festivals, they will love it for sure!
Roghni Naan is made in a tandoor (clay oven). Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds. Brush the baking trays with water. You can cook Roghni naan using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients of Roghni naan
- It's 2 cups of all-purpose flour.
- Prepare 1 cup of wheat flour.
- You need 1 tbsp of instant yeast.
- It's 1/2 tsp of baking soda.
- You need 1/2 tsp of salt.
- You need 1 tsp of sugar.
- It's 4 tbsp of yogurt.
- You need 1/4 cup of vegetable oil.
- It's 1/4 cup of lukewarm milk.
- It's 1 of egg.
- It's of For toping.
- Prepare of Fresh coriander.
- You need of Sesame seeds.
- It's of Milk.
- Prepare of Butter.
Roghni naan is a traditional Indian flatbread and a version of naan. It's made with a combination of flour, yeast, sugar, salt, ghee, milk, yogurt, and sesame seeds. Traditionally, this naan is baked in a hot tandoor oven until it becomes golden and fully cooked. Roghni Naan Roghni Naan is a very moist and tasty Pakistani bread which is baked in the oven.
Roghni naan step by step
- Knead all the dough ingredients together with the help of lukewarm water till you are left with a soft dough..
- Grease a bowl and put the dough in it. Cover with a towel or cling..
- Put the bowl in a warm place and let the dough rise for 1-2 hours till it doubles in size..
- Make 4 equal sized balls from the dough and roll into the shape of a circle with 1 cm thickness..
- Transfer all the naans onto a baking sheet (don't keep too close)..
- Brush around a tablespoon of lukewarm milk on each naan and sprinkle with sesame se.
- Make marks on it with your fingers or some tiny round object..
- Put the baking tray into a preheated oven at 250 C for 10-12 mins. Flip sides in the middle.
- Take out when the naans are golden brown and brush with butter while they are steaming hot..
- Keep them covered in foil or airtight box till they are ready to be served..
You can make it by using few simple ingredients; once you try & taste this Roghni Naan you will make it for years to come. Goes great with karahi, tikka, and can be served with almost anything. Naan bya(Burmese: နံပြား) in Burmais sometimes served at breakfastwith tea or coffee. It is round, soft, and blistered, often buttered, or with pè byouk(boiled peas) on top, or dipped in thousoup(mutton soup). Luri fiçáin Rohingyais similar to naan, but made of rice and served at festivals with beef, mutton, vegetables, and soups.