Nan-E-Roghani (Oil Bread)2013-03-03
- Yield : 4-6
- Prep Time : 1:20 h
- Cook Time : 15m
- Ready In : 1:35 h
Nan-E-Roghani is naan with oil added to the dough before baking. This is served with sweet tea, sometimes with milk added.
- 1½ lbs (5¼ cups) flour
- 1½ tsp salt
- 1 pkt quick rising yeast
- 3 tbs vegetable oil
- 2 cups warm water
- beaten egg for glazing
- sia dona (nigella seeds), poppy seeds or sesame seeds
Sift the flour with the salt into a bowl. Add the yeast and mix into the dry ingredients. Mix the oil and warm water together and gradually add to the dry ingredients, mixing well together with the hands.
Knead until a round, soft dough is produced. Knead for a further 7 to 10 minutes until the dough is elastic and smooth. Form into a ball, cover with a damp cloth and leave to rest in a moderately warm place for about an hour or until the dough has doubled in bulk.
Preheat the oven to 500°F. Brush the baking tray(s) lightly with oil. Divide the dough into four and roll out into oval shapes about 10 inches by 6 inches.
Either prick allover with a fork or prepare as for nan, by wetting your hands with water and forming deep grooves down the center of each. Brush with the egg glaze and sprinkle with the chosen seeds.
Place the naan on to the baking tray(s) and put in the hot oven. Bake for about 5 minutes, then reduce the heat to 425°F and cook for a further 5 to 10 minutes or until lightly browned. Turn the breads over and bake for a few more minutes until the underside is brown.
When the breads are removed from the oven you may sprinkle them with a little water before covering with a clean cloth or wrapping in tin foil. This helps keep the bread moist and soft until ready to eat.
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