Restaurant Style Rogne Naan

INGREDIENTS

450g cake flour 9g salt9g sugar1 teaspoon yeast (3g)A pinch of white pepper-secret ingredient!
330g water, at room temperature
ghee (Clarified butter), to brush

METHOD

Chewy, stretchy and distinct- dripping with ghee (Clarified butter), fresh off the tawa this is a TREAT!
Whisk together dry ingredients.Bind dough with the water. It is very sticky but don't add any flour.Leave to rise for a few hours.
Tip out onto a well floured surface and divide into 12 equal balls (66-68g). Roll out to desired thickness and toast on a smoking hot tawa with generous lashings of ghee (Clarified butter).Keep wrapped tightly in wax wrap in a Tupperware until serving. Best served immediately or within a few hours of cooking.

POSTED ON

12 Nov 2024

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