RECIPES > BREADS > Roghni Naan
A great flavoured naan.

Roghni Naan
    6 1/2 cups plain flour
    8 tsp sugar
    3 tsp dry yeast
    1/2 tsp ginger powder
    3 tsp salt
    1 cup warm water
    1 3/4 cups milk, heat to scalding
    1/2 cup shortening
    2 egg whites
    3 tbls sesame seeds  

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1. Stir 4 teaspoons of sugar, ginger powder and yeast into the warm water. 
Stir the mixture and let it stand for 10 minutes.
2. Add remaining 4 teaspoons sugar, shortening and salt to the scalding milk,
  stir until all the sugar has dissolved.  Cool the milk mixture to the same
  temperature as the yeast mixture.
3. Transfer both the liquid mixtures to a large bowl.  Add half the flour and mix
with a fork, gradually add the rest of the flour and continue mixing until you
form a smooth dough.  Transfer to a floured surface and knead with hands
  until elastic and smooth.
4. Place the dough back into the bowl, brush with oil, cover and let stand for at
  least 1.5 hours or until double in size.
5. Place the dough on a floured surface.  Punch down the dough and divide into
  12-14 equal portions.  Cover them with a damp cloth to prevent the dough from
  drying out.
6. Roll each portion between floured hands into very smooth balls.  Cover the
  balls with a damp cloth.  Using your fingers, gently flatten the balls.
  Cover and rest for 10 minutes.
7. On a well floured surface, lightly roll 1 ball of dough at a time into a 7" round,
  turning the dough over once.  Work with enough flour so dough does not stick.
8. Place the naan on a baking sheet. Using a pastry brush, glaze the naan with
  egg white and sprinkle with sesame seeds.
9. Bake 2-3 at a time in 450F for about 5-8 minutes or until golden brown.
  Repeat with the remaining dough.
10. Allow the naan to cool slightly and smear with a thin layer of butter