Ingredients

• 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.