Roghini Naan

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.