Tips for Perfect Pakistani-Style Roghni Naan
- The marks on the naan should be deep, it is okay if at some places you pierce through the naan. Otherwise the naan will get all puffy like pita bread during baking.
- Make sure your oven is pre-heated before baking. Also avoid opening the oven door except when you want to flip. Try not to bake the naan over 12 mins. The longer you leave the naan in the oven the harder they will get. The right temperature and time is very important to ensure soft naan.
- If you feel your naan have gotten hard as soon as they are done baking splash them with some water, brush melted butter and wrap in foil. This step will return the moisture in them.
How to Store and Reheat Roghni Naan
You can wrap the baked naan in foil and put in an airtight container and store in fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the naan on a microwave-safe dish, cover it with a damp towel and then warm in 30 seconds bursts.
Can You Freeze Roghni Naan
Make Roghni Naan With Only Whole-Wheat Flour
On a number of occasions I have made these naan with only whole-purpose flour. And sometimes I also reduce the fat content by removing the egg and decreasing the amount of oil.
Watch How To Make It
Pakistani-Style Roghni Naan
- 2 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- 1 tablespoon instant yeast
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon full-fat yogurt
- ¼ cup neutral oil
- ¼ cup milk lukewarm
- 1 egg
- warm water for kneading
- sesame seeds
- milk lukewarm
- unsalted butter melted
- In a bowl combine all the dough ingredients. Knead into a soft dough with the help of warm water. You can use a machine or hands to knead.
- Grease a large bowl and put the dough in it. Pat with some oil and cover with a towel or cling.
- Put the bowl in a warm place and let the dough rise for 2 hours till it doubles in size.
- Divide the dough into 4 equal portions and make balls.
- Dust your surface with all-purpose flour and roll out the dough to 20cm big circles.
- Transfer all the naans onto a baking tray lined with parchment paper. Don't keep the naans too close as they will rise during baking.
- Brush lukewarm milk on each naan and sprinkle sesame seeds on top.
- Make indents on the naan with a stick (as shown in picture above) or use your fingers.
- Put the baking tray into a preheated oven at 240 C for 10-12 mins.
- Flip sides at around 8 mins. Keep an eye on the naans as all ovens work differently. Over-baking can make them hard.
- Take out when the naans are golden. Immediately brush with melted butter.
- Keep the naans wrapped in foil or covered in an airtight box till they are ready to be served.
- Make sure your oven is well pre-heated and don't open the oven door except for when you have to flip.
This post was originally published on May 1, 2019 and has been updated with new pictures, detailed instructions and video.
Here is the old picture: