Naan Roghani
- š 500g Strong White Bread Flour
- š„ 300ml Cold Milk approx. 6Ā°C
- š 5g Dry Yeast about 1.5 teaspoons
- š§8g Salt about 1.5 teaspoons
- š¬ 60g Sugar about 1/4 cup
- š„ 1 Large Egg, beaten divided into two ~25g portions
- š« 30g Olive Oil 20g for dough, 10g for topping
- š± 1 tablespoon Black Sesame Seeds
- šæ 1 tablespoon White Sesame Seeds
Experience the flavors of Afghanistan with Naan Roghani, a traditional "oil bread" known for its sweet, soft, and fluffy texture. Perfect as an accompaniment to sweet tea or savory meals.
Experience the flavors of Afghanistan with Naan Roghani, a traditional "oil bread" known for its sweet, soft, and fluffy texture. Whether served with sweet tea or as an accompaniment to a savory meal, this bread will surely delight your taste buds. Follow this detailed recipe to recreate the comforting aroma and irresistible taste of homemade Naan Roghani.
Ingredients
š 500g Strong White Bread Flour
š„ 300ml Cold Milk approx. 6Ā°C
š 5g Dry Yeast about 1.5 teaspoons
š§8g Salt about 1.5 teaspoons
š¬ 60g Sugar about 1/4 cup
š„ 1 Large Egg, beaten divided into two ~25g portions
š« 30g Olive Oil 20g for dough, 10g for topping
š± 1 tablespoon Black Sesame Seeds
šæ 1 tablespoon White Sesame Seeds
Instructions
1- Prepare Wet Ingredients:
- In a large glass mixing bowl, mix 300ml cold milk, 5g dry yeast, 8g salt, 60g sugar, and half of the beaten egg (~25g) with 20g olive oil until dissolved and hydrated.
2- Mix and Form Dough:
- Add 500g strong white bread flour to the wet ingredients.
- Mix with the dough scraper until a cohesive dough forms.
3- Knead Dough:
- Transfer to a clean, un-floured surface.
- Knead for about 6 minutes using a press down, fold, and turn method until smooth.
4- Bulk Fermentation:
- Shape the dough into a ball and measure its temperature aiming for 25Ā°C.
- Cover with plastic wrap and let rise for 2.5-3 hours until doubled.
5- Divide and Pre-shape Dough:
- Divide into three pieces one large for base, two smaller for braids.
- Shape the large piece into a tight ball.
- Shape smaller pieces into cylinders, then let all pieces rest for 30 minutes.
6- Final Shaping:
- Roll smaller cylinders into 1-meter strands.
- Flatten and shape the round base on baking paper placed on the baking tray.
- Braid the strands and wrap them around the base.
7- Final Proof:
- Cover with plastic wrap and let proof for 1 hour or more, or until softly indented when poked.
8- Prepare Egg Wash and Decorate:
- Whisk remaining egg with 10g olive oil.
- After proofing, brush bread with egg wash.
- Score a diamond pattern with a dough scraper and sprinkle sesame seeds.
9- Bake:
- Preheat oven to 160Ā°C 320Ā°F fan-assisted.
- Bake bread for 25-30 minutes until golden brown.
10- Finish and Serve:
- Immediately brush the hot bread with olive oil for shine.
- Cool on a wire rack slightly before serving.
Prep Time: 30-40 minutes
Cook Time: 25-30 minutes
Total Time: 4.5 - 5 hours
Servings: 6-8
Calories: Approx. 250 per serving
Equipment: Standard Rectangular Baking Tray, Baking Paper, Clear Glass Mixing Bowl, MAXI Digital Kitchen Scale, Blue Plastic Dough Scraper, ThermoPro TP-25H Temperature Probe/Thermometer, VOGUE Pastry Brush, Small Metal Whisk, Plastic Wrap
Cooking Tips
- Cold Milk Usage: Keeps dough temperature low to avoid overheating during kneading.
- Diamond Pattern: Ensure deep cuts so the pattern remains post-bake.
- Gentle Rolling: Prevents tearing while elongating dough strands.
#niabroghani #afghanfood #breadmaking #homebaking #traditionalrecipes
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Naan Roghani
Posted by Waivio guest: @waivio_hivecooking
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