This Roghni Naan is a traditional Pakistani leavened flatbread, commonly served alongside curries for lunch and dinner. It features a light, fluffy texture with a golden crust, beautifully topped with sesame and nigella seeds. Enjoy it with curries, soups, or your favorite dips.
I’m a big fan of naans and flatbreads like Turkish Bread and Pakistani-style Chicken Bread. What is better than a fresh piece of bread straight coming out of the oven?
The possibilities with these breads are endless — enjoy them plain, alongside curries, dips, soups, or however you like.In Pakistan, Roghni Naans are traditionally baked in a tandoor, a hot clay oven. Since most of us don’t have a tandoor at home, we’ll be using a regular oven to bake these delicious naans.
Table of Contents
Why You'll Love This Recipe
- This recipe requires just a few pantry ingredients and super easy to bake.
- This bread has a soft, fluffy and pillowy texture with a crusty golden color.
- Enjoy them anytime of the day with a variety of choices.
Ingredients
- All-purpose flour provides structure to these naans.
- Yogurt gives a tangy and rich flavor and also helps with a fluffy texture.
- Nigella seeds + Sesame seeds: to sprinkle over the naan.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- You can easily substitute vegetable oil in this recipe with an equal ratio of olive oil, butter, or ghee (clarified butter). Each option will bring its own unique flavor—olive oil adds a subtle richness, while butter or ghee enhances the naan with a deeper, more buttery taste.
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Roghni Naan
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Step 1: In a glass, combine 2 tablespoons of water, caster sugar, and yeast. Let the mixture sit for 10 minutes to allow the yeast to proof.
Step 2: In a mixing bowl, whisk together the all-purpose flour, whole milk, salt, and baking soda. Once combined, add the vegetable oil and the proofed yeast mixture.
Step 3: Gradually add milk to the mixture and begin kneading until a dough forms.
Step 4: Transfer the dough to a floured kitchen counter or wooden surface and knead for about 10 minutes. Place the dough back into the mixing bowl, coat it lightly with oil, and let it proof for 1 hour, or until it doubles in size.
Step 5: Once the dough has proofed, punch down the air and transfer it to the counter. Shape it into a log.
Step 6: Divide the dough into five equal portions, each weighing approximately 130-140 grams.
Step 7: Roll out one dough ball at a time, keeping the remaining dough balls covered to prevent drying out.
Step 8:Place the rolled-out dough onto a silicone mat or baking tray. Use your fingers to create dents in a circular pattern about an inch from the edges, then add additional dents inside the circle using your fingertips.
Step 9: Next, use your fingertips to create straight lines of dents inside the circle.
Step 10: Brush an egg wash over the naans.
Step 11: Sprinkle nigella seeds and sesame seeds on top of the bread.
Step 12: Bake at 400°F (200°C) for 10-12 minutes, or until the Roghni Naan is golden brown on top. For a shiny finish, brush with butter immediately after removing from the oven.
Expert Tips
- Place Marks on Naan: Ensure you press deep dents or marks into each piece of bread or naan before baking. This will help keep the naan from puffing up excessively during the baking process.
Recipe FAQs
You can easily cook Roghni Naan on the stovetop. Prepare the dough as instructed, then place each naan on a preheated tawa or skillet over medium heat. Cook until one side changes color, then flip with a spatula and cook the other side until both sides are golden brown. Remove from the skillet and brush with butter.
How to Store
Refrigerator
Wrap the Roghni Naan tightly in aluminum foil to keep it fresh. Stored this way in the refrigerator, the naan will stay good for 3 to 5 days. For the best texture, reheat it in the oven or on a skillet before serving.
Freezing Instructions
Wrap the naans tightly in aluminum foil to prevent freezer burn and maintain freshness. You can freeze them for up to three months. When you’re ready to enjoy them, take the naans out of the freezer and let them thaw at room temperature for about 30 minutes to an hour. This will allow them to soften and become easier to reheat.
Re-heating Instructions
When you’re ready to enjoy them, take the naans out of the freezer and let them thaw at room temperature for about 30 minutes to an hour. This will allow them to soften and become easier to reheat.
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Related Bread Recipes
Recipe
Roghni Naan
Equipment
- Silicone Mats
- Baking Tray
- Digital Scale
Ingredients
- 3 cup all-purpose flour (360 g)
- ½ teaspoon baking soda (3 g)
- ¾ teaspoon salt
- 4 tablespoon powdered milk (32 g)
- 1 tablespoon instant yeast (10 g)
- ¼ cup vegetable oil (4 tablespoon/48 ml)
- 2 tablespoon yogurt (31 g)
- 2 teaspoon castor sugar (10 g)
- ½ - 1 cup milk lukewarm (100 F - 110 F)
- 1 egg yolk
- 1 tablespoon milk
- nigella seeds
- sesame seeds
Instructions
- In a small glass or cup, add 4 tablespoon lukewarm milk, castor sugar and instant yeast. Give it a stir and let it rest 10 - 15 minutes to proof.
- Take a large bowl and whisk together the all-purpose flour, powdered milk, baking soda and salt together. Add in yogurt and yeast mixture and mix.
- Gradually add the lukewarm milk and knead until it comes together.
- Transfer the dough on the counter and using the palm of the hand press and knead the dough until it is smooth in about 8 - 10 minutes.
- Apply 1 teaspoon vegetable oil on the dough and let it sit to proof in a warm place for an hour until it is double in size.
- One the dough has risen, make 5 balls (130 g each) of the dough.
- Using a rolling pin roll out the dough ball to about 7 - 8 inches in diameter.
- Place the naan on silicone mats in the baking tray. Using your hands put dents in the dough bread.
- In a small bowl, beat together the egg yolk and milk. Apply it on the rolled out dough.
- Sprinkle the nigella seeds and sesame seeds over it.
Notes
- Place Marks on Naan: Ensure you press deep dents or marks into each piece of bread or naan before baking. This will help keep the naan from puffing up excessively during the baking process.
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