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Main Ingredient Eggs Badshahi Royal Naan
Badshahi Royal Naan
Ingredients
Refined flour (maida) 10 cups / 1 kg
Yeast; granulated 2 tsp / 8 gm
Sugar 2 tsp / 6 gm
Water; lukewarm 1 cup / 200 ml
Butter 4 tsp / 20 gm
Milk; warm 1 cup / 180 ml
Eggs; beaten 2
Onion seeds (kalonji) 1 tsp / 11/2 gm
Salt to taste
Ghee for deep-frying
Methods/steps
Mix the yeast; sugar; and water together. Keep aside for 10 minutes. Sift the flour and salt. Rub in the butter till the mixture becomes crumbly. Add the yeast mixture; milk; and eggs; knead into a smooth; elastic dough. Cover with a damp cloth and keep in a warm place to rise. It should rise to almost double its volume. Knead again and divide the dough into 16 balls. Roll each out into a 3/4?-thick disc. Lay the discs on a greased tray; sprinkle the onion seeds. Let the discs rise again till they double in size. Deep-fry the discs in a wok till golden brown. Remove and drain the excess oil. Serve hot.