Bakar Khani Naan by Chef Shireen Anwar

By on October 1, 2011


Flour 4 cups
Egg (lightly beaten) 1
Warm milk 1 cup
… Ghee ½ cup
Ghee ¼ cup
Sugar 2 tsp
Poppy seeds 1 tbsp
Salt ½ tsp
Green cardamom ground ½ tsp
Instant yeast 1 ½ tsp


Sieve 4 cups flour in a bowl, add ½ tsp salt, 2 tsp sugar, 1 ½ tsp yeast, ½ tsp ground cardamom, 1 beaten egg, ½ cup ghee and knead to a soft dough with warm milk as required, cover and set aside for 2 hours to rise, divide dough into 8 portions, roll each into a thin round roti, apply a little ghee on roti and fold into half, apply ghee again and fold length wise, roll into a spiral, flatten with your palm and roll into a thick nan, sprinkle poppy seeds and bake in a preheated oven of 200 degree C for 10 minutes, brush with the mixture of water and ghee, cover immediately with a damp cloth, serve when required.