Roghni Naan
Roghni naan is a type of bread that is popular in South Asian cuisine, particularly in Pakistan and India. The word "rog" means oil or fat in Urdu and Hindi, so the name of the bread translates to "oily bread."
Equipment
- 1 Oven
Ingredients
- 2 Cups All-Purpose Flour
- 1 tbsp Active Dry Yeast
- 1 tbsp Sugar
- 1/4 Cup Yogurt
- 1/2 Cup Warm Water
- 2 tbsp Vegetable Oil
- 1 tbsp Nigella Seeds
- 1 tbsp Chopped Cilantro (Optional)
Instructions
- In a mixing bowl, combine flour, yeast, sugar, and salt. Mix well.
- Add yogurt and warm water to the bowl and mix everything together.
- Knead the dough for 8-10 minutes until it becomes soft and smooth.
- Cover the dough and let it rest for 1 hour
- Preheat the tandoor or oven to 500°F (260°C)
- Divide the dough into 4 equal parts
- Roll each part into an oval shape of about 1/4 inch thickness
- In a small bowl, mix vegetable oil, nigella seeds, and chopped cilantro
- Brush the top of each naan with the oil mixture
- Place the naan in the tandoor or oven and bake for 2-3 minutes until it becomes golden brown on top
- Flip the naan over and bake for another 1-2 minutes until it becomes golden brown on the other side
- Remove the naan from the oven and brush it with some butter (optional)
- Remove the naan from the oven and brush it with some butter (optional).Serve hot