Ingredients
520g bread flour (4 cups)1 tbsp sugar
1 tsp salt
2 tsp yeast
1/2 tsp baking soda
45g ghee or butter (3 tbsp)
180g warm milk
180g warm water
2 tbsp yoghurt
sesame seeds
1 egg yolk + 1 tbsp milk for egg wash
ghee or butter to brush cooked naan
Directions
- mix all ingredients in a stand mixer and knead with dough hook for 7-8min till smooth and stretchy dough formed
- transfer to a lightly oiled bowl and cover
- rest for 2hrs till double in size
- punch down the dough and divide into 8pcs (approx 120g each)
- cover in wet towel and rest for another 20min
- pre-heat oven to 220°C
- on a parchment paper, flatten each dough to flat round shape
- using finger tips, punch down to create holes
- brush with egg wash and sesame seed
- bake for 10-12min till golden brown
- (bake for 8min to keep in freezer for another day consumption)
- brush with ghee or butter once cooked (skip this step if freezing naan)
Foodnote: Bought instant roghini naan from Mustafa and it is so delicious. There is no sesame seeds topping and I just popped it into the air fryer at 200°C for 3min straight from the freezer. Once cooked, I brush it with Lurpak butter and sprinkle with chilli flakes. So yummy!! Found this recipe so I decided to try it. Since I don't have the bread stamp, I punch using my finger tips following reference from this video.
This recipe is easy to make and quite flexible. From the freezer, I can just pop it in the air fryer at 200°C for 3-5min. I can also add topping to make into pizza.