Roghni Naan - cooking recipe

Ingredients

4 cups plain white flour
1 teaspoon salt
1 cup warm milk
2 tablespoons yoghurt
1 tablespoon dry yeast or 25 g fresh yeast
1 teaspoon sugar
4 tablespoons butter or 4 tablespoons ghee
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1 egg, beaten (optional)
For glazing
10 pieces saffron
2 tablespoons milk

Preparation

Mix 2 tbsps milk and saffron strands in a cup.
Leave aside.
Sift flour and salt in a bowl.
Make a well in the centre.
Mix warm milk and butter or ghee together.
Pour it in the centre.
Sprinkle yeast and sugar over it.
Keep for 30 minutes.
Knead for 15-20 minutes.
Add beaten egg (if using) and yoghurt.
Knead till smooth and elastic.
Form the dough into a ball.
Keep for 15 minutes.
Grease a clean bowl.
Place the dough in it.
Cover with a dry cloth.
Keep it overnight or for minimum 6 hours so that it can rise.
Next morning, punch down the dough and knead again.
Divide the dough into 8 parts.
Shape into round balls.
Keep for 15 minutes.
Pre heat the oven to 450 degrees Fahrenhit.
Take 1 ball of dough at a time.
Roll out the dough into a round circle.
Keep them thin in the centre and thicker around the edges.
Then, pull one end outward making a tear-drop shape.
Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds.
Brush the baking trays with water.
Place 2-3 naans on each baking tray.
Bake for 4-5 minutes until they puff up and brown specs appear on top.