Roghni Naan

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preparing the DoughIn a large bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Stir until these dry ingredients are well mixed.
2. 2Mix Wet IngredientsIn a separate bowl, mix the warm milk and yogurt together. Gradually add this mixture to the dry ingredients, mixing until it forms a dough.
3. 3Knead the DoughKnead the dough on a floured surface for about 10 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour.
4. 4Let the Dough RisePlace the dough back in the bowl, cover it with a clean cloth, and let it rise in a warm place for about 2 hours or until it doubles in size.
5. 5Preheat the OvenWhile the dough is rising, preheat your oven to its highest temperature. If you have a pizza stone, place it in the oven to heat.
6. 6Shape the NaanAfter the dough has risen, punch it down and divide it into balls. Roll out each ball on a floured surface into a teardrop shape (or circle, if you prefer). It should be about 1/4 inch thick. Brush each piece of dough with ghee or butter and sprinkle with sesame seeds.
7. 7Bake the NaanPlace the naan onto the hot pizza stone or onto a baking sheet if you don't have a stone. Bake for about 2-3 minutes or until the naan puffs up and becomes golden brown.
8. 8Serve and EnjoyBrush the baked naan with a bit more ghee or butter. Serve warm with your favorite curry or use it to make wraps.