Pakistani-Style Roghni Naan
Traditional soft and fluffy Pakistani flatbread baked in the oven.
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.
Video
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
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