Ingredients
Scale
**Dough:**
- 4 cups all-purpose flour (520g)
- 1 tbsp granulated sugar
- 1 tsp salt (adjust to taste)
- 2 tsp yeast
- ½ tsp baking soda
- 3 tbsp ghee or butter (45g)
- ¾ cup warm milk (180g)
- ¾ cup warm water (180g)
- 2 tbsp plain yogurt
**Assembly:**
- Sesame seeds for the top
- 1 egg yolk and 1 tablespoon milk for egg wash
- 1-2 tablespoons butter or ghee to brush on the naans
Instructions
- Mix all the dough ingredients in the bowl of a stand mixer. Use the dough hook attachment and knead for 7-8 minutes until you have a smooth, soft, and stretchy dough. Transfer it to an oiled bowl, cover, and let it rest in a warm, humid spot for 2 hours or until it doubles in size.
- Divide the dough into 8 equal pieces (about 120g each) and roll each piece into a ball. Cover them with a wet tea towel and let them rest for 20 minutes.
- Heat a cast iron skillet on the stove over medium-low heat.
- Working with one ball at a time, roll it gently with your hands or a rolling pin on a lightly floured surface. Aim for a naan that’s 7-8″ in diameter.
- Gently transfer the naan onto the skillet, turn the heat to medium-low, and use a wet naan stamp to create the Roghni Naan shape. Brush it generously with egg wash and sprinkle sesame seeds over the top.
- Cook the naan for 3-4 minutes per side until it turns golden. Brush it with butter immediately, then cover it or enjoy it fresh.
- Repeat these steps until all the naans are cooked. Get ready to savor the homemade goodness! 🍞✨