A traditional soft and fluffy Pakistani-Style flatbread - Roghni Naan is essentially made with all-purpose flour, yeast, yogurt, milk and egg. It is also brushed with milk, topped with sesame seeds and then baked in the oven till golden and fluffy.
Roghni Naan is made in a tandoor (clay oven). It has a soft, pillowy texture with a golden top that is enriched with melted butter as soon as it is out of the oven. It is a very rich bread which is why it is eaten on special occasions and enjoyed with some classic dishes like Nihari, Haleem or BBQ items. Also check out my more Indian-style Garlic Naan.
Naan is one of those recipes which sounds intimidating but actually is not. In Pakistan, naans are available in every nook and cranny so I never bothered to make them back home. But here in Germany, I miss having these fluffy flatbreads. 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. These Roghni Naan baked in the oven are as close to the authentic naan as it can get.
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
Yes you can! Just wrap them in foil and put in an airtight ziplock bag. Store in the freezer for 30 days. Before serving, warm in a microwave covered with a damp towel. You can also reheat on a flat pan. Just splash with some water before doing so.
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
Serving Ideas
Here are some of my recipes that you can enjoy with these naan:
Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.
The Recipe
Pakistani-Style Roghni Naan
Traditional soft and fluffy Pakistani flatbread baked in the oven
Print
Pin
Rate
Servings: naan
Ingredients
- 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
FOR TOPPING
- sesame seeds
- milk lukewarm
- unsalted butter melted
Instructions
- 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.
Notes
- Make sure your oven is well pre-heated and don't open the oven door except for when you have to flip.
Nutrition
Calories: 595kcal
Did you make this recipe?Tag @chilitochoc on Instagram and use the hashtag #chilitochoc
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:
Bilal says
I followed the recipe, but there is not enough hydration in this. There is not enough liquid in this. You have 3.5 cups flour to less than a cup of liqueds. That is not right. I'm guessing there it supposed to be water in this too, but it's been missed in the ingredients.
Qashang says
Thank you for giving my recipe a try Bilal. If you read the first instruction it says '..knead into a soft dough with the help of warm water'. Hope you give these naan another shot! The video will show you a step-by-step too.
Saj says
Made these roghni naans for the first time, wow wow wow amazing! My guests loved them,Thank you for sharing the recipe x
Saleem Khan says
Excellent!
Samantha Singh says
Horrible recipe!!! The temperature was way too low. Usually Naan is cooked at a high heat very quickly
Chili to Choc says
I am sorry the recipe didn't work out for you. It is not possible to achieve the high temperature of the tandoor (clay oven) at home.
Saleem Khan says
There is nothing horrible in her recipe. Use your intellect to increase or decrease heating. Normally the majority of recipes are baked at 180 to 200 degrees and I follow the same and never ever happened that naans were spoiled.
Sadaf says
One of the best Naan recipe shows I have tried so far! So soft and taste so good 😊
Chili to Choc says
So happy to hear that! Thank you!
Zunaira says
Quick and easy to follow recipe.
The naans turned out amazing and will definitely make again.
Chili to Choc says
Thanks Zunaira! Glad you liked it.
Maryam says
Tried this and loved it. The dough was very easy to work with and the naan was lovely, very different to any I've tried before. Paired really well with butter chicken but could go well with any Indian dish.
Chili to Choc says
These naan sound amazing with Butter Chicken. Thank you for trying and liking them.
Flavour Whisperer says
I have been looking for the perfect naan recipe to make at home and did get my hands on few of them but none of them worked out as naan always turned hard at the end. Then Qashang shared this recipe and pictures at her insta blog and I was drooling. I decided to try this recipe and made them at eid dawat and mannn everyone loved the naans.
Chili to Choc says
Thank you! Your feedback means a lot. So glad everyone loved the naans at your dawat.
Kanzah Zubaid says
Great recipe! Wasn’t expecting my first try to be so successful but they turned out amazing! Everybody at home loved them!
Chili to Choc says
So happy you got them right on your first try! Thank you for the feedback.