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Roghni naan

Recipe from: 13 October 2010

Ingredients 16
Servings 8
Time 40 mins


  • 3
    cake flour
  • 1
    packet instant yeast
  • 1
    ghee or melted butter
  • 2
  • 1
  • 1
  • 2
    plain yoghurt
  • Warm water to make a soft dough
  • Basting oil:
  • 125
    unsalted butter
  • 1/2
    pure sunflower oil
  • 2 - 4
    cloves fresh garlic
  • Topping:
  • 1/4
    garlic salt
  • 2
    roasted sesame seeds
  • 1
    herbs of your choice


20 mins
Combine all the flour, yeast, butter sugar and salt.
Gradually add warm water until you have a soft dough.
Add remaining ingredients.
Knead with well oiled hands until the dough is springy, smooth and elastic.
Allow to rest in a warm place until doubled in size.

For the garlic infused basting oil combine unsalted butter,  pure sunflower oil and cloves of fresh garlic that are slightly bruised to release flavour.
Melt the butter and oil with the garlic and allow to infuse for a few hours.

For the topping:
Combine ¼ cup garlic salt with 2 tbl roasted sesame seeds and 1tsp herbs of your choice.

Preheat a non stick pan. Keep the pan on medium- high temperature setting.
Pinch 8 equal balls from the dough keeping them under a damp cloth to prevent drying out.
Roll out into medium sized discs.
Transfer onto the hot pan and as soon as you see the dough bubbling brush liberally with butter.
Turnover and cook until golden. While the naan is still in the pan sprinkle over the garlic salt mixture.
Transfer onto a plate and keep the naan covered with tea cloth or a cake dome
Repeat until all the naans are completed.
Cut into triangles and keep in an air tight container or clingwrap well until ready to serve.

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