Indulge in the delightful world of homemade Indian flatbreads with this guide to Rogni Naan and Khamiri Roti. These two iconic breads, staples in countless Indian kitchens, offer a delicious contrast in texture and flavor. Rogni Naan, with its rich, buttery softness, is the perfect accompaniment to curries and kebabs, while Khamiri Roti, boasting a slightly tangy and airy crumb, provides a lighter, more versatile option. Both are surprisingly simple to make at home, requiring only basic ingredients and readily available equipment. Forget dry, lifeless supermarket flatbreads; prepare to experience the true taste and satisfying chew of freshly baked bread.
This recipe will empower you to create these culinary masterpieces in your own kitchen. We'll walk you through each step, from preparing the dough to achieving that perfect golden-brown char, ensuring you achieve restaurant-quality results. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Mixer
- Baking tray
- Oven
Ingredients
- Milk: 1 liter
- Yogurt: 1 cup
- Oil: 1/2 cup
- Eggs: 2
- Yeast: 2 tablespoons
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
- Baking soda: 1/4 teaspoon
- Flour: 8 cups (approx.)
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare and Rise the Dough
- Warm the milk slightly. In a mixer, combine the warmed milk, yogurt, oil, eggs, yeast, salt, sugar, and baking soda.
- Gradually add flour to the mixture, mixing on low speed. Add more flour if needed to achieve a dough-like consistency. Add milk if it's too thick.
- Knead the dough until smooth and elastic. Let it rise in a bowl for about two hours.
Step 2. Shape and Rest the Dough
- After two hours, punch down the dough and divide it into smaller balls, about the size you want your naan or roti.
- For the Rogni Naan, roll out the dough balls into oval or round shapes. Brush with milk and yogurt mixture, and let rest for 5-10 minutes.
- For the Khamiri Roti, roll out the dough balls into round shapes, and brush them with a little oil or milk and yogurt mixture. Let it rest for 5-7 minutes.
Step 3. Bake the Rogni Naan
- Preheat oven to 550°C (max). Place the naan on a baking tray, leaving some space between them. Sprinkle with sesame seeds.
- Bake for about 5-7 minutes, or until golden brown.
Step 4. Bake the Khamiri Roti
- Bake the rotis in the preheated oven for about 5-7 minutes, or until golden brown.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Don't use more than two tablespoons of yeast, even for large batches. Too much yeast will affect the taste.
- Store extra yeast in the refrigerator to extend its shelf life.
- Adjust the amount of flour and liquid as needed to achieve the right dough consistency.
- High oven temperature ensures quicker cooking and a better texture for both naan and roti.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of bread flour for Rogni Naan and Khamiri Roti?
While you can use all-purpose flour, bread flour (strong flour) will yield a chewier, more textured naan and roti. All-purpose flour will result in a softer, slightly less chewy bread.
2. What's the secret to getting that perfectly puffed-up naan?
The key is using a good quality yeast, ensuring the dough has risen properly, and cooking the naan on a very hot, preferably oiled, surface (tawa or griddle). Don't overcrowd the pan!
Making Rogni Naan and Khamiri Roti at home is easier than you might think, bringing the authentic taste of India to your table. The satisfying aroma and delicious texture of these freshly baked breads will elevate any meal. So gather your ingredients, follow the steps, and enjoy the rewarding experience of creating these culinary delights.