Roghni Naan
Soft, slightly rich oven-baked naan brushed with ghee and topped with sesame and nigella seeds. It's made with milk and egg, so it stays tender and needs no tandoor.
Ingredients
Equipment: Large mixing bowl, oven, heavy baking tray or pizza stone, rolling pin, pastry brush
Method
Stir the flour, yeast, sugar, salt and baking powder together in a large bowl. Make a well in the centre.
Add the egg, warm milk and oil. Mix with your hand until a shaggy dough forms, adding a splash more milk if any dry flour remains.
Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, soft and springs back slowly when pressed.
Place the dough in an oiled bowl and turn it once to coat. Cover with a damp cloth and leave somewhere warm until doubled in size.
Put a heavy baking tray or pizza stone on the middle rack and heat the oven to 250°C (or its highest setting) for at least 30 minutes while the dough finishes rising.
Punch the dough down gently and divide it into 6 equal balls. Cover them and rest for 15 minutes so the dough relaxes and rolls easily.
Roll each ball into an oval about 5 mm thick, slightly thinner at the edges. Brush the top lightly with water and press in a generous pinch of sesame and nigella seeds.
Carefully lay 3 naan on the hot tray. Bake until puffed, with golden-brown spots and pale gold edges, 7 to 8 minutes.
Brush the hot naan with melted ghee and wrap them in a clean cloth. Bake the second batch the same way, brush with ghee and serve warm.
Cooking tips
- Preheating the tray properly is what gives the naan its quick puff and soft centre. Don't skip it.
- Brush the tops with water, not milk, before adding seeds. They stick well and the naan won't darken too quickly.
- The dough should feel soft and slightly tacky. Add flour only a teaspoon at a time when rolling or the naan will turn dry.
- If your oven is weaker than 250°C, bake a minute or two longer and finish under the grill for a few seconds for colour.
Substitutions
- Replace the egg with 2 tbsp extra milk and 1 tbsp yogurt for an egg-free version.
- Use butter instead of ghee for brushing.
- Use half whole wheat flour (atta) and half maida for a denser, nuttier naan.
- Use active dry yeast in the same amount, dissolved in the warm milk with the sugar for 10 minutes first.
Serve with
"Serve warm with chicken karahi, butter chicken, daal makhani or seekh kabab, with a bowl of raita and sliced onions on the side."
Storage
"Cool completely and keep in an airtight bag at room temperature for up to 1 day, or freeze for up to 1 month with baking paper between the naan."
Reheating
"Sprinkle with a little water, wrap loosely in foil and warm in a 180°C oven for 5 to 6 minutes. Frozen naan can go straight in for about 10 minutes."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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