Roghni Naan - SUPER Soft Recipe!

Steps

1. Take a large bowl and add warm milk into it, followed by a packet of fast-action yeast.
2. Allow that to sit for a few moments.
3. Add the butter. Whisk in - the butter will likely melt if the milk is still warm.
4. Now add sugar and salt. Mix through.
5. Add in the egg and whisk.
6. Now, add the yogurt. Whisk through.
7. Add in a bit at a time - around the 500-650g mark you'll begin to be able to knead it without it being overly sticky.
8. Once you get to that stage, give the dough a good kneading.
9. You can turn it out onto your countertop if it helps you to knead more thoroughly.
10. Once it's been kneaded well, place it back into a bowl, brush it with oil and then cover with some cling film.
11. Leave it in a warm place until it has doubled in size (about 2-3hrs, depending on how warm it's kept.
12. Once the dough has risen and you're ready to roll the Roghni Naans out, divide the dough into 7-8 portions.
13. The dough WILL feel tacky.
14. Tacky is GOOD because it means the dough has enough moisture for the Naan to be soft post-cooking.
15. Flour your surface as needed to mitigate the tackiness.
16. Roll the Naan out as you would roti.
17. Please refer to the video on this page if you would like clarity on how to roll the Naan out.
18. Once it's been rolled out, take the end of your rolling pin or a wooden spoon and poke holes into the surface of the Naan.
19. Make the holes using ample pressure - it's OK if the holes pierce the surface of the dough.
20. Brush over the surface of the Naan with some warm milk, followed by pressing in a sprinkling of sesame seeds and nigella seeds using your hands or rolling pin.
21. Bake in a preheated oven at 200 degrees Celsius for 8-10 minutes OR cook over a skillet/tava on the stovetop, flipping in between till the Naan is golden
22. Once removed from the oven/skillet, brush over with butter.