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Name: Roghni Naan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Saffron strands; 1 tb Milk extra; 2 tb Curds; 1 tb Sugar; 3 tb Butter; 2 c Plain flour; 1/2 c Warm milk; 2 ts Dry yeast; 1 tb Poppy seeds; 1 tb Raisins

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INGREDIENTS

1/4 ts Saffron strands
1 tb Milk ; extra
2 tb Curds
1 tb Sugar
3 tb Butter
2 c Plain flour
1/2 c Warm milk
2 ts Dry yeast
1 tb Poppy seeds
1 tb Raisins

INSTRUCTIONS

Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes of till very frothy. Rub saffron into remaining 1 tablespoon milk. Keep aside. Mix flour and salt in large plate. Form well in centre. Pour curds and yeast solution in it and keep for 10 minutes. Add curds and knead into soft elastic dough. Put dough in a deep vessel and keep aside covered for 10 hours or overnight. Divide dough into 5 parts. Make rounds, place on a greased baking try. Keep aside for 15 minutes. Roll into thick oval or triangle. Keep centre slightly thinner than edges. Preheat oven at 350C. Sprinkle some saffron water, khuskhus, and raisins over naan. Wet bottom and stick to baking tray. Make as many will fit in tray. Bake for 4-5 minutes or till done. Remove, drizzle some butter over it if desired. Serve hot with curries or gravied vegetables. Making time: 1 hour (excluding maturing) Makes: 5 naans Shelflife: dough

NOTES

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Roghni Naan

1/4 ts Saffron strands
1 tb Milk extra
2 tb Curds
1 tb Sugar
3 tb Butter
2 c Plain flour
1/2 c Warm milk
2 ts Dry yeast
1 tb Poppy seeds
1 tb Raisins

Sprinkle yeast and sugar over warm milk.    Keep aside for 30 minutes of till very frothy.    Rub saffron into remaining 1 tablespoon milk. Keep aside.    Mix flour and salt in large plate. Form well in centre.    Pour curds and yeast solution in it and keep for 10 minutes.    Add curds and knead into soft elastic dough.    Put dough in a deep vessel and keep aside covered for 10 hours or  overnight.    Divide dough into 5 parts. Make rounds, place on a greased baking try.    Keep aside for 15 minutes. Roll into thick oval or triangle.    Keep centre slightly thinner than edges. Preheat oven at 350C.    Sprinkle some saffron water, khuskhus, and raisins over naan.    Wet bottom and stick to baking tray. Make as many will fit in tray.    Bake for 4-5 minutes or till done.    Remove, drizzle some butter over it if desired.    Serve hot with curries or gravied vegetables.    Making time: 1 hour (excluding maturing)    Makes: 5 naans    Shelflife: dough

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Nutrition

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Serving Size: 1 Serving (605g)
Recipe Makes: 1

Calories: 1614
Calories from Fat: 442 (27%)

Amt Per Serving		% DV

	Total Fat 49.1g	65 %
	Saturated Fat 27.2g	136 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 5.3g
Cholesterol 115.8mg		36 %
Sodium 358.3mg		12 %
Potassium 1077.5mg		28 %
Total Carbohydrate 255.2g		75 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 243.7g
Protein 39.8g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1614

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