Roghni Naan

• 4 cups plain white flour
• 1 teaspoon salt
• 1 cup warm milk
• 2 tablespoons yoghurt
• 1 tablespoon dry yeast or 25 g fresh yeast
• 1 teaspoon sugar
• 4 tablespoons butter or 4 tablespoons ghee
• 2 tablespoons poppy seeds
• 1 tablespoon sesame seeds
• 1 egg, beaten (optional)
• For glazing
• 10 pieces saffron
• 2 tablespoons milk

1. Mix 2 tbsps milk and saffron strands in a cup.
2. Leave aside.
3. Sift flour and salt in a bowl.
4. Make a well in the centre.
5. Mix warm milk and butter or ghee together.
6. Pour it in the centre.
7. Sprinkle yeast and sugar over it.
8. Keep for 30 minutes.
9. Knead for 15-20 minutes.
10. Add beaten egg (if using) and yoghurt.
11. Knead till smooth and elastic.
12. Form the dough into a ball.
13. Keep for 15 minutes.
14. Grease a clean bowl.
15. Place the dough in it.
16. Cover with a dry cloth.
17. Keep it overnight or for minimum 6 hours so that it can rise.
18. Next morning, punch down the dough and knead again.
19. Divide the dough into 8 parts.
20. Shape into round balls.
21. Keep for 15 minutes.
22. Pre heat the oven to 450 degrees Fahrenhit.
23. Take 1 ball of dough at a time.
24. Roll out the dough into a round circle.
25. Keep them thin in the centre and thicker around the edges.
26. Then, pull one end outward making a tear-drop shape.
27. Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds.
28. Brush the baking trays with water.
29. Place 2-3 naans on each baking tray.
30. Bake for 4-5 minutes until they puff up and brown specs appear on top.

flour, salt, warm milk, yoghurt, yeast, sugar, butter, poppy seeds, sesame seeds, egg, saffron, milk

Taken from www.food.com/recipe/roghni-naan-9201 (may not work)