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Roghni Naan

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 2 based on 100 votes
2
Technique: Bake Recipe
Difficulty: Medium

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2

Ingredients

How to Make

  • Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes or till frothy.
  • Add saffron in the remaining 1 tbsp. milk and keep aside.
  • Sift together flour and salt, make a well in the centre.
  • Pour curd and yeast solution in it and keep for 10 minutes.
  • Knead into a soft elastic dough.
  • Put dough in a deep vessel and keep aside, covered for 10 hours or overnight.
  • Divide dough into 5 balls and place on a greased baking tray.
  • Keep aside for 15 minutes. Roll into thick ovals or triangles.
  • Keep centre slightly thinner than the edges. Preheat oven at 350 C.
  • Sprinkle some saffron water, khuskhus, and raisins over the naan.
  • Wet bottom and stick to baking tray. Make as many as will fit in the tray.
  • Bake for 4-5 minutes or till done.
  • Remove, drizzle some butter over it if desired.
  • Serve hot with curries or vegetables.