Bread is a major part of our daily diet, and honestly there is no dearth of variety. From plain rotis to buttery naan, the options are endless. One of these is Rogni Naan, a Mughlai flatbread that is extremely popular. Made from refined flour, curd, and spices, this naan is soft and fluffy, and pairs perfectly with paneer, chicken curry, broth, or even dal. Making it at home may seem difficult, but don’t worry – these simple tips will make it easy.
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Here are 5 tips to make Rogni Naan at home:
1. Knead the dough correctly
When it comes to Rogni Naan, flour is everything. Refined flour is the main ingredient, but for that soft, melt-in-the-mouth texture, it’s important to add a little bit of wheat flour. Make sure you knead the dough properly to get the best results.
2. Use milk instead of water
Here’s a small change that makes a big difference: Use milk instead of water when kneading the dough. Milk gives a rich texture to the dough, keeps the naan soft and adds a subtle flavor that is hard to beat.
3. Don’t skip the yeast
If you want your Rogni Naan to become soft and fluffy, yeast is essential. It acts as a secret ingredient in this recipe. No yeast at home? Baking soda works as a backup and still gives good results.
4. Mix curd in flour
Curd is essential to get the characteristic texture of naan. This keeps the dough smooth and prevents it from tearing while rolling. Don’t forget to add a pinch of salt with the curd – it enhances the taste and keeps the naan from becoming dull.
5. Let the dough rest
Once your dough is kneaded, leave it for some time. This step is important as it makes the dough easier to work with and helps you roll the naan without any problem.
Follow these tips, and you’ll be making delicious Rogni Naan at home like a pro. Soft, smooth and perfect every time!
