Roghani Naan 
1222809603_petits_20coeurs

Roghani

Ingredients
20g fresh yeast or (2 tsp dried yeast )

120 ml luke warm milk 
1 tsp sugar
***
500g flour
2 eggs
3 tbsp vegetable oil
1 tsp onion seeds (kalonji seeds)
1 tsp salt
*Topping*
An egg yolk 
2 tbsp milk 
Sesame seeds
Method
Dilute yeast in luke warm milk with 1 tsp sugar.

Set aside for 15 minuites.
 Mix all the ingredients & knead well.
Cover the bowl with a cloth & leave for 1or 2 hours,  until it's doubled.
Spray some more flour & knead it again & make lemon sized balls.
Roll out into round shaped thick flat bread.
Flute the ends & flatten the centre with the palm. 

Sprinkle sesame seeds on the top & set aside to rise.
Repeat the same with the other dough balls.
Beat egg yolk with milk & brush over the naans.
Place it aside for another 15 mn until it puff up.
Preheat oven to 200°C & bake for 30 mn.  
Serve with mutton curry .
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