Pakistani Roghni Naan

Ingredients

All purpose flour 3 1/2 cup
Milk powder 1/2 cup
Fast active yeast 1 1/2 tsp
salt 1 1/2 tsp
Sugar 2 tsp
Yogurt 2 tbs
Oil/butter 2-3 tbs
Baking soda 1 tsp
Lightly beaten egg 1
1/2 cup Milk mixed with 1/2cup  lukewarm water ( for kneading the dough)

For garnishing:
Sesame seeds
Butter
1/4 cup water mixed with 2 tbs powdered milk

Directions

1- Mix all of the dry ingredients in flour.
2- Add yogurt, oil and egg and them mix the crumbly mixture for a minute.
3- Gradually add milk and knead the dough.
Cover and leave for 4-6 hour or over night.
4- Punch down the dough (to release the air) and make 6-8 dough balls.

5- Flatten with a rolling pin but keep thicker than rotee. Make naan pattern with finger tips, a fork or use a metal naan stamp (thapaa!). Apply the powdered milk and water mixture with pastry brush. Finally sprinkle some sesame seeds.

6. Like a normal roti cook/bake the dough on a highly heated tawaa for 20 secs  (to firm the base). Then transfer the naan in a preheated (500f) oven and broil on higher level until the naan is golden brown (50 secs or so).

Slither with butter and enjoy