Homemade Afghani Naan Roghani Recipe For Breakfast | MK Food Secret

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds add nutrition and are often more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers protein with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-free.

Mix flour, yeast, sugar, and salt in a large bowl.

Add warm water and milk to the dry ingredients, stirring until combined.

Incorporate yogurt and ghee into the mixture, kneading until smooth.

Cover the dough with a cloth and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to a high temperature, around 475°F (245°C).

Punch down the risen dough and divide it into equal portions.

Roll each portion into an oval shape, about 1/2 inch thick.

Brush the surface with melted ghee and sprinkle with sesame and nigella seeds.

Place the naan on a baking stone or tray and bake until puffed and golden, about 5-7 minutes.

Remove from the oven and brush with additional ghee before serving.

Cooking Techniques

Spice Level:

Allergens