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Pakistani-Style Roghni Naan Recipe

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3.8 from 11 reviews

Pakistani-Style Roghni Naan is a soft, fluffy, and flavorful bread that is perfect for pairing with curries or enjoyed on its own. Made with a combination of all-purpose and whole-wheat flours, enriched with yogurt, milk, and oil, this naan features a beautiful golden crust topped with sesame seeds and a buttery finish. The dough is allowed to rise thoroughly to achieve the perfect texture before being baked in a hot oven for a delightful homemade experience.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 4 naans
  • Category: Bread
  • Method: Baking
  • Cuisine: Pakistani

Ingredients

Dough Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tbsp instant yeast
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp full-fat yogurt
  • 1/4 cup neutral oil
  • 1/4 cup lukewarm milk
  • 1 egg
  • Warm water (for kneading)

Toppings & Finishing

  • Sesame seeds
  • Lukewarm milk (for brushing)
  • Unsalted butter (melted, for brushing)

Instructions

  1. Prepare the dough: In a bowl, combine all the dough ingredients: all-purpose flour, whole-wheat flour, instant yeast, baking soda, salt, sugar, yogurt, oil, lukewarm milk, and egg. Add warm water gradually to knead into a soft and pliable dough. You may knead by hand or use a stand mixer with a dough hook.
  2. Let the dough rise: Grease a large bowl with some oil and place the kneaded dough inside. Cover it with a towel or cling film and set it in a warm area to rise. Allow the dough to double in size, which should take about 2 hours.
  3. Divide and roll the dough: Once risen, divide the dough into 4 equal-sized balls. Lightly dust your working surface with all-purpose flour and roll each ball into a circle approximately 20 cm in diameter.
  4. Prepare for baking: Arrange the rolled naans on a baking tray lined with parchment paper, spacing them adequately to allow room for rising during baking.
  5. Apply toppings: Brush each naan generously with lukewarm milk and sprinkle with sesame seeds. Using a stick or your fingers, make gentle indents on the surface of each naan to create texture and help with even baking.
  6. Bake the naans: Preheat your oven to 240°C (464°F). Place the baking tray inside and bake the naans for 10 to 12 minutes. Around 8 minutes in, flip the naans to ensure even baking. Watch carefully as oven performance may vary; avoid over-baking, which can lead to hard naans.
  7. Finish with butter: Once the naans develop a golden-brown color and appear cooked through, remove them from the oven. Immediately brush the tops with melted unsalted butter.
  8. Keep warm and serve: Wrap the baked naans in foil or store them in an airtight container until ready to serve to retain their softness and warmth.

Notes

  • Use lukewarm milk and water to activate yeast properly and aid dough rising.
  • Adjust flour quantity as needed based on dough consistency; the dough should be soft but not sticky.
  • Preheating the oven properly is crucial for achieving the signature puffed texture of roghni naan.
  • Slightly under-baking is better than over-baking to keep the naan soft and tender.
  • For extra flavor, you can add nigella seeds or finely chopped garlic along with the sesame seeds before baking.
  • If possible, serve naans immediately while warm for the best texture and taste.

Find it online: https://cheftinaskitchen.com/pakistani-style-roghni-naan-recipe/