How to make Roghni Naan
- Dissolve yeast in lukewarm milk and leave it for 20 minutes.
- Sift flour and salt in a mixing bowl. Add butter and yeast-milk mixture.
- Knead to make a soft dough. Cover with a wet cloth and leave for 2 hours.
- Preheat oven to 400°F.Make small balls out of the dough and roll into the shape of naan.
- Prick it with a fork and brush with milk.
- Sprinkle sesame seeds over them.
- Bake, in the preheated oven, for 8-10 minutes or until lightly browned.
- Remove from the oven. Brush with butter and again bake another 2 minutes or until done.
- Transfer into a serving platter. Roghni naan is ready to serve. ENJOY!!
- Around 10,000 B.C. man first started eating a crude form of flat bread—a baked combination of flour and water. Ancient Egyptians are usually credited with inventing the oven and discovering yeast leavening. About 3,000 B.C. they started fermenting flour and water mixtures by using wild, air-borne yeast. Eventually they added sugar, salt and flavorings such as poppy and sesame seeds.
- Bread is the staff of life and in the breadbasket of the nation the breadwinner of the family cashes his paycheck and hopefully has enough bread to purchase bread for the family.
- Fry Bread was designated as the Official Bread of South Dakota in 2005.
- Pan de Campo (aka. Cowboy Bread) was designated as the Official Bread of Texas in 2005.