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Preshana’s Naan Buns

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Rose Naan
4 x 250ml (560 g) Snowflake cake wheat flour
5 ml salt
30 ml sugar
60 ml full cream milk powder
10 g (1 sachet) instant dry yeast
1 extra-large egg
60 ml melted butter
125 ml plain yoghurt
200 ml lukewarm water
3 ml rose essence
milk for brushing
mixed seeds (poppy, sesame and flax seeds)

Combine flour, salt, sugar, milk powder and yeast.
Whisk egg, melted butter, yoghurt, lukewarm water and essence together.
Add liquid mixture to dry ingredients and mix to a soft dough.
Turn out dough onto a lightly floured surface and knead for 5-10 minutes, or until dough is smooth and elastic.
Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or until doubled in size.
Knock down dough on a lightly floured surface and knead again until smooth.
Divide dough into 20 pieces. Roll into balls.
Place in a greased (and dusted with flour) 23 cm round baking pan. Cover with wax paper and leave to rise for 20 minutes.
Brush the risen naan with milk and sprinkle with seeds.
Bake in a preheated oven at 180°C for 20 minutes. Remove and cover with a damp cloth to retain softness.
Break open and serve with roasts or curries.

I tweaked this recipe to make buns.
I omitted the rose essence and milk powder and added 2 tsps of fennel seeds.
I added 1/2 cup more flour when kneading as I found the dough too sticky.
Perfect !!!delicious !!!soft !! buns.

Recipe Credit: Snowflake flour
Prepared, tried and tested by:  Preshana Singh‎


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