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Pakistani-Style Roghni Naan

Pakistani-Style Roghni Naan

Naan is a traditional pillowy Pakistani flatbread which is soft, chewy and super delicious. It is baked with a good sprinkling of sesame seeds and brushed with butter before serving. Learn how to make it at home with these easy-to-follow instructions!

Pakistani-Style Roghni Naan

Naan is one of those recipes which sound intimidating but is not. In Pakistan, naans were available in every nook and cranny so I never bothered to make them at home. But here in Germany, I miss these fluffy flatbreads with a lot of curries especially haleem and nihari. So, to get that same experience I set out to try a couple of recipes and then tweaked them all to create my perfect version. Traditionally naan is made in a clay oven but since we don't have those we'll bake them. It is as close to the authentic naan as it can get.

Pakistani-Style Roghni Naan

INGREDIENTS

FOR DOUGH
  • 2 cups all-purpose flour
  • 1 cup wheat flour
  • 1 tbsp instant yeast
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp sugar
  • 4 tbsp yogurt
  • 1/4 cup vegetable oil
  • 1/4 cup lukewarm milk
FOR TOPPING
  • sesame seeds 
  • milk
  • butter

DIRECTIONS

  1. Knead all the dough ingredients together with the help of lukewarm water till you are left with a soft dough.
  2. Grease a bowl and put the dough in it. Cover with a towel or cling.
  3. Put the bowl in a warm place and let the dough rise for 1-2 hours till it doubles in size.
  4. Make 4 equal sized balls from the dough and roll into the shape of a circle with 1 cm thickness.
  5. Transfer all the naans onto a baking sheet (don't keep too close).
  6. Brush around a tablespoon of lukewarm milk on each naan and sprinkle with sesame seeds.
  7. Make marks on it with your fingers or some tiny round object.
  8. Put the baking tray into a preheated oven at 250 C for 10-12 mins. Flip sides in the middle.
  9. Take out when the naans are golden brown and brush with butter while they are steaming hot.
  10. Keep them covered in foil or airtight box till they are ready to be served.

NOTE

  • This recipe makes 4 naans.
  • For a healthy version, use only whole-wheat flour instead of all-purpose flour.

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