Roghni naan, prepared in the Pakistani style, is the ultimate homemade naan to enjoy at your next meal. If you adore butter naan, this recipe will deliver the same delightful flavor and taste. It's soft, fluffy, chewy, and generously infused with buttery goodness. The golden-brown appearance of the naan is incredibly satisfying and pairs perfectly with curry and kebabs.
I am preparing traditional Roghni naan, a recipe that anyone can easily replicate at home. I find it simpler than making GOL ROTI. While naan is typically cooked in a tandoor, I'm opting to bake it in the oven, though you can also use a skillet on the stovetop. Trust me, the flavor will be outstanding!
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I want to share that homemade roghni naan can be just as soft and fluffy as the ones you enjoy at restaurants. Many restaurants don’t have a tandoor, so they often prepare it in an oven or on a stovetop skillet. You can pair it with your favorite curry, kabab, bhujia or dal, and it will bring that delightful restaurant-style flavor right to your home.
Pakistani roghni naan is renowned worldwide, and you can easily find some of the best places in America and Canada to savor its deliciousness. If you prefer not to make it at home, check out local restaurants for the finest roghni naan. Personally, I believe homemade is the best because it’s made with love!
What is Roghni Naan?
Roghni means buttery texture and naan is the leavened bread prepared with all purpose flour, yeast, milk, and butter. Its unique buttery quality sets it apart from other naan varieties, which is why it’s known as roghni naan.
Traditionally, roghni naan is baked in a tandoor, but I’m opting for the convenience of the oven, resulting in a soft, fluffy, and moist naan that pairs perfectly with most of the Pakistani recipes.
You can also make roghni naan on the stovetop using an iron skillet or griddle (tawa). Nowadays, many kitchens are equipped with nonstick griddles and electric stovetops, so feel free to use those if you don’t have a cast iron skillet.
I find that using an iron skillet is my preferred method because the dough adheres well, making it easier to flip without any risk of it falling, while also allowing for direct flame exposure.
Here is the homemade garlic naan recipe on the stovetop.
Ingredients
Flour: A blend of All Purpose Flour and Wheat flour was utilized to achieve an excellent naan texture.
Yeast + Water + Sugar: Instant yeast was dissolved in water to create a light and airy dough.
Yogurt: This ingredient contributes creaminess to the naan, resulting in a soft and fluffy consistency.
Butter or Oil: Both butter and oil can be used to create a 'Roghni' style naan.
Baking Soda + Soda bi Carbonate: These ingredients ensure the naan is pillowy and exceptionally soft.
Salt:
Topping: White sesame seeds were sprinkled on top, and a milk wash was applied to achieve a golden finish after baking.
How to Make Roghni Naan
Preparing a roghni naan involves three straightforward steps. Start by creating a soft dough, then shape it into a naan, and finally, cook it using your chosen method. In this case, I opted to bake the naan, which is both simple and convenient.
Step 1: Preparation of Naan Dough
In a deep bowl, add instant yeast, sugar, and ⅓ cup lukewarm water. Cover the bowl and allow it to rest for 10 to 15 minutes.
After 15 minutes, the yeast will show a puffy texture. At this stage, add all-purpose flour, wheat flour, salt, baking powder, baking soda, oil/butter, and yogurt.
Crumble all the ingredients by hand.
Knead the dough until it is soft, adding milk if necessary. Cover the dough tightly and let it rise in a warm place for 2 hours.
Step 2: Preparation of Naan bread
After allowing the dough to rest for 2 hours, knead it for 2 to 3 minutes until it becomes soft and fluffy. If it springs back when you press it with a finger, you're on the right track to roll the roghni naan.
Divide the dough into small portions.
Shape the portions into flat naan using your hands on a board. (Refer to the video for detailed instructions).
Flatten and stretch the dough with your hands, as this is key to achieving a large naan.
Feel free to use a rolling pin if it makes you more comfortable, or dust with flour to prevent sticking.
Next, create a grid pattern on the naan using both hands. You can also use the naan stamp to do this process.
Here are my tips to use the naan stamp effectively:
Finally, generously brush milk over the naan and sprinkle sesame seeds on top.
Step 3: Bake the Naan
Preheating the oven to 220°C (428°F) for 10 minutes.
Line the baking tray with foil or parchment paper and apply a good amount of oil. Arrange the naan on the tray, ensuring there is space between each piece to avoid overcrowding.
Bake at 220°C for 10 to 15 minutes. (In my experience, it takes about 12 minutes for my oven to reach the right temperature).
As soon as you remove the naan from the oven, lavishly brush melted butter over the top. Your soft and fluffy naans are now ready!
Pair them with your favorite curry or dal for a delightful meal.
Naan Video
Tips To Make Soft Naan
- Ensure the yeast is of high quality before you start making your dough. If it rises within 10 minutes, it’s ready for use. Many unsuccessful recipes can be traced back to poor-quality yeast, so choose wisely for the best results.
- Use lukewarm water for dissolving the yeast, as both hot and cold water can hinder its activation.
- Knead the dough thoroughly to achieve optimal results.
- Allow the dough to rest in a warm, undisturbed location. A microwave can serve as an excellent spot for this purpose.
- Refrain from checking or uncovering the dough while it rises. It needs time to settle and expand properly.
- When preparing naan, avoid adding excessive flour, as this can lead to a tough texture and a rubbery taste.
- While there are specialized tools for marking naan in a tandoor, the traditional method involves using your hands. So, feel free to use your hands to create marks on the naan before baking.
- You can certainly add toppings to your naan, but remember that less is often more. A Roghni naan topped with a rich buttery layer and roasted sesame seeds is particularly enticing.
Storage Suggestions
Cover the remaining naan with aluminum foil. Place in a container and store it in the refrigerator for 2 to 3 days.
Avoid freezing the cooked naan.
When you're ready to enjoy it, remove it and microwave for 2 to 3 minutes. Adding a small amount of water will help keep it soft and moist, making it taste like freshly made naan.
Alternatively, you can reheat it on the stovetop using a skillet or griddle. Sprinkle some water on the naan and warm it on a preheated skillet. Be sure not to place the wet naan on a cold skillet, as it may stick to the surface.
How to Freeze the Naan Dough?
Store the naan dough in a sealed ziplock bag and freeze it for up to 2 months. When you're ready to use it, remove it from the freezer and allow it to reach room temperature. Lightly oil your hands while kneading the thawed dough and dust it with flour. Roll it out and bake the naan as desired.
How to Freeze the Cooked Naan?
Individually wrap each naan in cling film and place them in an airtight ziplock bag before storing them in the freezer for up to 2 months. When you're ready to use them, simply thaw and microwave for 3 to 4 minutes, or reheat in a skillet.
Serving
Here are few options to serve this buttery Pakistani roghni naan.
Q & A
The following are potential factors contributing to the hardness of naan:
1) The dough may not have risen properly or didn't have enough time to rest.
2) Overcooking the naan can lead to a tough texture.
3) If the dough itself is too hard, the baked naan will likely be hard as well.
4) Incorporating butter or ghee into the dough can help keep it soft and moist.
5) Leaving naan uncovered at room temperature can also contribute to its hardness.
Yogurt contributes to the softness and fluffiness of naan. If you're using baking powder and yeast, you can choose to leave it out.
Yes, Yeast aids in fermenting the dough, while baking powder adds a nice puffiness. Additionally, baking soda enhances the yeast's effect, ensuring your naan is soft, fluffy, and moist.
Yes! The texture might be a bit darker or slightly different, but the flavor will still be delicious. You can follow the same method for making naan with wheat flour. In this recipe, we combine wheat flour with all-purpose flour for the best results.
Apply some milk onto your hands and work the dough until it reaches your preferred softness. Before you cover the dough, make sure to brush it with oil.
In a preheated oven, at 220C, It will take 12 to 15 minutes to bake the naan. Check it with sample naan to know the standard temperature of your oven.
More Naan Recipes
Roghni naan is the best Pakistani naan that you can easily make at home. If you're excited to make this recipe, be sure to Rate the Recipe by clicking on the stars! Feel free to drop any questions you have in the comment section—I’m here to help you have a great experience. I’d also love to see your recipe photos, so don’t hesitate to share them with me and I love to post on my Instagram.
Pakistani Roghni Naan
Ingredients
- ½ cup Water
- 1 tablespoon Sugar
- 11 g Yeast
- 2.5 cups All Purpose Flour
- 1 Cup Wheat Flour
- 1 teaspoon Salt
- ½ teaspoon Baking Powder
- ⅓ teaspoon Baking Soda
- 1 tablespoon Yogurt
- ⅓ cup Oil
- Butter for brushing
- Sesame for garnish
- Milk for brushing
Instructions
- In a mixing bowl, combine ½ cup of lukewarm water, 1 tablespoon of sugar, and 11g of instant yeast. Stir well and cover the bowl for about 10 to 15 minutes to allow the yeast to activate.
- Once the yeast has become puffy after 15 minutes, add all-purpose flour, wheat flour, salt, baking powder, baking soda, oil, and yogurt to the mixture.
- Using your hands, crumble all the ingredients together until you form a soft dough. If needed, add a little milk to help knead the dough.
- Cover the dough and let it rise in a warm spot for 2 hours.
- After 2 hours, knead the dough again and divide it into small balls for the naan.
- Roll each ball out to create flat naan, using your fingers to mark the surface. Brush with milk and sprinkle sesame seeds on top.
- Line a baking tray with parchment paper and place the naan on it.
- Preheat your oven to 220°C (428°F) and bake the naan for 10 to 15 minutes.
- As soon as you take them out of the oven, brush with butter.
- Roghni naan is ready to serve.
Video
Notes
- Before you start making your dough, it's important to check the quality of your yeast. If it rises within 10 minutes, you're good to go!
- Many unsuccessful recipes can be traced back to poor-quality yeast, so make sure to use a reliable one.
- When activating yeast, avoid using hot or cold water; lukewarm water is the ideal choice.
- Kneading the dough properly is key to achieving the best results.
- Let the dough rest in a warm spot, like inside the microwave or oven, but remember not to open the door while it’s rising. It needs time to settle and expand.
- When making naan, try not to add too much extra flour, as it can make the bread tough and rubbery.
- Traditionally, naan was marked by hand before baking, even though there are now special tools for this purpose and the Naan Stamp is the most common one that most of the naan makers use. If you have a naan stamp then use it to get uniform marks on your naan. I used my hands for this purpose.
- Feel free to add toppings to your naan, but remember that sometimes less is more. A Roghni naan with a rich buttery texture and a sprinkle of roasted sesame seeds is simply irresistible!
Hinz
Here I prepared Pakistani roghni naan at home.. It was so easy and fun to make! I'll be happy if you try this recipe!