Authentic Rogni Naan Recipe | How to Make Indian Butter Naan with a Twist

Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain yogurt
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon ghee (clarified butter), melted
1/4 cup finely chopped cilantro (optional)
2 cloves garlic, minced (optional)
2 tablespoons nigella seeds (kalonji)
Instructions:
Prepare the Dough:
In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda.
Add yogurt, milk, and vegetable oil. Mix until a dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour in a warm place.
Shape and Prepare the Naan:
Preheat a skillet or tava over medium-high heat.
Divide the dough into 8 equal portions and roll each portion into a ball.
Roll out each ball into an oval or teardrop shape, about 1/4 inch thick.
Brush one side of the naan with melted ghee and sprinkle with chopped cilantro, minced garlic, and nigella seeds.
Cook the Naan:
Place the naan, ghee-side down, onto the hot skillet. Cook for about 1-2 minutes until bubbles start to form on the surface.
Brush the top with more melted ghee and flip the naan. Cook for another 1-2 minutes until golden brown spots appear on the underside.
Remove from the skillet and keep warm in a clean kitchen towel.
Repeat with the remaining dough portions.
Serve:
Serve the rogni naan warm, brushed with additional ghee if desired.
Enjoy with your favorite curries or as a delicious accompaniment to any Indian meal.
This recipe yields soft, flavorful rogni naan with a delightful twist of garlic, cilantro, and nigella seeds-a perfect addition to your homemade Indian feast

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