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2 cups - plain flour
2 tsp - dry yeast
1 tbsp - sugar
3 tbsp - butter
2 tbsp - curds
1/2 cup - warm milk
1 tbsp - milk (extra)
1 tbsp - poppy seeds
1 tbsp - raisins
1/4 tsp - saffron strands
How to Make Roghni Naan
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.
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