🧾 Introduction of Roghni Naan
There’s nothing quite like the pillowy softness and rich aroma of freshly baked Roghni Naan, the crown jewel of Pakistani breads. Topped with sesame seeds and brushed with butter or ghee, this naan is soft on the inside, slightly crispy on the outside, and perfect to scoop up gravies like *Chicken Karahi*, *Daal Mash*, or *Murgh Cholay*.
This DIY recipe for Roghni Naan, which is traditionally baked in a tandoor (clay oven), mimics the texture of the dish using a conventional oven or stovetop without the need for a tandoor.
⚡ Quick Recipe Overview
| Prep Time | Rise Time | Cook Time | Total Time | Servings |
| 15 mins | 1.5 hrs | 15 mins | 2 hrs | 6-8 naan |
🛒 Ingredients of Roghni Naan
🔸 For the Dough
• 3 cups all-purpose flour (maida)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup plain yogurt
• 2 tbsp oil
• 1 tsp instant yeast (optional for extra fluffiness)
• About 3/4 cup warm milk (adjust as needed)
🔸 For Topping
• 2 tbsp milk + 1 tbsp yogurt (for brushing)
• 1 tbsp white sesame seeds
• Melted butter or ghee (for brushing after baking)
👨🍳 How to Make Roghni Naan—Step-by-Step
Step 1: Prepare the Dough
1. Combine the flour, baking powder, baking soda, sugar, salt, and yeast (if using) in a large bowl.
2. Add yogurt and oil. Gradually add warm milk and knead until a soft, slightly sticky dough forms (8-10 mins)
3. Cover with a damp cloth or cling wrap and let it rise in a warm place for 1.5 hours or until doubled in size.
Step 2: Shape the Naan
1. Divide the dough into 6–8 equal balls after punching it down.
2. Roll each ball into a round or oval form, making sure it is not too thin.
3. Brush the top with the milk-yogurt mixture and sprinkle sesame seeds.
4. Optional: For a more classic appearance, make indentations with your fingers or a fork.
Step 3: Cook the Naan
Option 1: Oven-Baked (Closest to Tandoor)
• Set the oven’s temperature to at least 250°C (480°F).
• Lay the naan on a pizza stone or heated baking tray.
• Bake for five to seven minutes, or until puffed and browned.
• Broil for 1–2 minutes for a charred top.
Option 2: Stovetop
• A thick skillet or tawa should be heated to medium-high heat.
• Place naan with the sesame side up. Cover and cook for 2–3 mins.
• Cook for one to two minutes on the opposite side after flipping.
• For a more authentic look, hold with tongs and cook directly over the flame for 10–15 seconds.
Step 4: Final Touch
• Apply melted butter or ghee to the hot naan.
• Serve warm.
🧈 Serving Suggestions
• Pair with BBQ meats, gravies, or lentils
• Great with Shahi Korma, Chicken Handi, or Daal Fry
• Serve fresh with a cup of chai for a cozy snack
🔍 Tips for Perfect Roghni Naan
• Use yeast for softer, more pillowy naan (though optional).
• Always use warm liquids (not hot) to activate yeast and soften gluten.
• Let the dough rise fully—this makes all the difference!
• For crispy naan edges, use the broiler or open flame at the end.
🧾 Nutrition (Approx. per naan)
• Calories: 220 • Protein: 5g • Carbs: 35g • Fat: 7g
