Roghni Naan

Name: Roghni Naan
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 400 g flour; 80 ml milk; 2 tbsp ghee; 1 tsp sesame seeds; 7 g yeast; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Roghni Naan is a rich, buttery bread originating from Peshawar, where bakeries craft it with a generous hand of salt and fat. This home version captures the essence of those bakeries, bringing the warmth and sharing spirit to your table.

The naan should taste soft and slightly chewy, with a golden crust adorned by sesame seeds. The ghee adds a luxurious depth, making each bite a deliciously indulgent experience, perfect for accompanying hearty Pakistani meals.

Ingredients

400 gflour
80 mlmilk
2 tbspghee
1 tspsesame seeds
7 gyeast
1 tspfine sea salt

Method

In a large mixing bowl, combine 400 g flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 80 ml warm milk, mixing with your hands or a wooden spoon until the dough starts to come together. Add 2 tbsp ghee and continue kneading the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should not stick to your hands and should spring back slightly when pressed.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size. This should take about 1 to 2 hours depending on the room temperature. The dough is ready when it feels airy and has visibly expanded.
Preheat your oven to its highest setting, around 250°C (482°F), and place a baking tray or pizza stone inside to heat up. This step ensures that the naan will cook evenly and develop a nice crust.
Once the dough has risen, gently punch it down to release the air. Divide it into 4 equal portions and shape each into a ball. Roll each ball out on a floured surface into an oval shape about 1 cm thick. Sprinkle 1 tsp sesame seeds evenly over the top of each naan and press them gently into the dough.
Carefully place the shaped naans onto the preheated baking tray or pizza stone. Bake in the oven for about 6-8 minutes until the naans puff up and develop a golden-brown color on the surface. The edges should be slightly crisp, and the sesame seeds should be lightly toasted.
Remove the naans from the oven and immediately brush them with a little melted ghee for extra flavor and softness. Transfer the naans to a wire rack to cool slightly, which helps set the crumb and prevents them from becoming soggy.
Serve the Roghni Naan warm, ideally as part of a shared meal. The naan should be soft with a slightly chewy texture, perfect for scooping up curries or enjoying with a variety of Pakistani dishes.