Roghni Naan( By Chef Gulzar): Recipe

by on August 12, 2009

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roghninaan thumb Roghni Naan( By Chef Gulzar): Recipe

Ingredients Of Roghni Naan

  • 2 cups flour
  • 1 pinch salt
  • 1 tsp yeast
  • 2 tbsp ghee
  • Sesame seeds as required
  • 1 tsp sugar

Method Of Roghni Naan

  • Add yeast and sugar in 1/2 cup of warm water and mix it with spoon. Keep aside till its frothy.
  • Mix flour, salt, ghee and yeast solution. Knead it into soft dough. Keep this dough covered in some warm place for 3-4 hours or till it doubles it size. Knead it again.
  • Divided it into 3 equal parts. Give it the round shape of naan. Make print on it with your fingers and sprinkle sesame seeds over it.
  • Apply oil or ghee with brush on the naan. Preheat the oven at 350 degrees.
  • Grease the baking tray and put naan in it. Bake it for 4-5 minutes.
  • You can serve them with any gravies.
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  • http://none mumtaz

    thnx neel u r doing a great job please post all the recipes by chef zakir & gulzar

  • Mehwish

    thank you so much,
    i was searching for a simple and easy roghni naan recipe and there are so many recipes with different variations that i got confused.
    but at last i got this recipes, thank you once again.
    god bless you
    and please keep on posting Gulzar’s recipes, he is good chef.

  • http://www.neelscorner.com Neel

    welcome mehwish and i also like chef gulzar and zakir’s recipes. they are so simple and easy that anyone can follow them and i will definatley post more.

  • Anonymous

    This is an awful recipe. It produces a flavorless naan, and it also has incorrect executional instructions. 1/2 cup of water does not suffice. It ends up being more towards 3/4 cup. Furthermore, this produces a very dry naan having such a low temperature for such a long period of time. It will not turn out golden brown like that, nor fluffy. In order to improve the naan on the third serving, I moved my tray to the top of the oven and put it on broil at 500F, and the most important improvement, is before popping it in the oven, I topped it with a liberal amount of kosher/sea salt. The salt amount indicated in this recipe is also too little. Adding the kosher/sea salt and increasing the temperature so it cooks quickly (and thus reduce drying) resulted in somewhat of a crispy pretzel tasting type of naan. I won’t be using recipes from this Chef again.

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