Pakistani Roghni Naan (Butter Naan)

Roghni naan is the traditional Pakistani naan with salivating butter flavor. Extremely soft, and fluffy to serve with curries and kebabs.

Here I am making traditional style Roghni naan that anybody can make at home in an easy way. I feel it’s easier than making GOL ROTI. Usually, the naan comes from tandoor but here I am baking in the oven or you can try the same naan recipe on skillet at stovetop. Believe me, it will give you the best flavor ever!

Here, I’d like to tell you that homemade roghni naan is as soft and fluffy as you eat in restaurants as most of the restaurants don’t have tandoor so they make in oven or on a stovetop skillet. You can simply have it with your favorite curry, kabab, bhujia or dal and it will give the restaurant-style flavor at home.

Pakistani roghni naan is famous all around the world even you can easily find the best restaurants in America and Canada to get the best taste of Roghni naan. Check your nearby to find best roghni naan if you don’t want to make at home. For me, homemade is best as it’s made with love!

What is Roghni Naan?

Roghni means buttery and naan is the leavened bread prepared with all purpose flour, yeast, milk, and butter. It has a buttery texture as compared to other naan recipes that’s the reason why it’s called roghni naan.

Traditionally roghni naan is cooked in tandoor but here I am conveniently making it in the oven and it will prepare like a soft, fluffy, and moist naan that you can easily serve with curry or kebab.

Alternatively, Roghni naan can easily prepare on the stovetop using an iron skillet or griddle(tawa). These days many houses have nonstick griddles and electric stovetop so you can also use if you don’t have the cast iron option.

I personally prefer to make it on an iron skillet as it’s much easier to stick the dough and never falls while skillet flipping and giving exposure to direct flame.

Here is the homemade garlic naan recipe on the stovetop.

Ingredients

½ cup Water | 1 tablespoon Sugar | 11g 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

How to Make Roghi Naan

Step 1: Preparation of Naan dough

In a deep bowl, add instant yeast, sugar, and ⅓ cup lukewarm water. Cover the bowl and let it rise 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 soft dough and use milk if it's required.

Securely cover the dough for 2 hours. Keep the dough bowl at warm place to rise the dough.

Step 2: Preparation of Naan bread

After 2 hours, knead the dough for 2 to 3 minutes to make it soft and fluffy. If it’s spring back with a finger, it means you are one step ahead to making roghni naan.

Distribute the dough into small balls.

Roll the balls with your hand to make flat naan on board. (Watch the video to get complete directions).

Flat and stretch with hand as it's the main strategy to make a big naan.

You can take help with a rolling pin as per your comfort or dust the flour to avoid dough sticking.

Now mark the naan with both hands (horizontal and vertical).

Generously brush the milk over the naan.

Sprinkle sesame seeds.

Step 3: Baking

Preheat the oven at 220°C or 428°F for 10 minutes.

Place foil or baking paper on the tray and brush oil properly.

Now place the naan on a tray at some distance. Don’t overcrowd the tray.

Bake at 220°C for 10 to 15 minutes. (My oven has taken 12 minutes to get ready).

Right after taking out from oven, generously brush the butter over naan.

Soft and fluffy naans are ready! Enjoy it with your favorite curry or dal.

Naan Video

Tips To Make Soft Naan

• Check the quality of yeast before making dough. If it rises after 10 minutes then it's good to make dough. In many failed recipes, yeast is the culprit so use good quality with satisfaction.
• Avoid dissolving the yeast in hot and cold water. Lukewarm water works best for yeast activation.
• Properly knead the dough to get the best result.
• Rest the dough to settle at warm place without disturbance. Best idea to keep in microwave.
• Don't disturb the dough by checking it or removing the cover during the dough-rising process. Give it time to get settled and rise.
• Avoid using extra flour while making naan. It can make it tough and will give a rubber taste.
• On tandoor, there is a specific tool for naan marking but the old method was using hands. So use your hand to mark the naan before baking.
• You can add extra topping to naan but preferred less is more. Roghni naan with a luscious buttery texture with roasted sesame looks tempting.

Storage Suggestions

1. Wrap the leftover naan in aluminum foil.
2. Place in refrigerator for 2 to 3 days. Never freeze the cooked naan.
3. When you need it, take out and microwave it for 2 to 3 minutes. A little splash of water can make it soft and moist and will reheat like fresh naan.
4. Use a skillet or griddle to reheat on the stovetop. Splash water on the naan and reheat on a preheated skillet. Never put the splashed naan on the cold skillet as it will stick on the bottom.

Freeze The Naan Dough

• Place the naan dough in an airtight ziplock bag and keep in the freezer for 2 months.
• When you need it, take it out and give time to come to room temperature.
• Use oil on hands to knead the frozen dough and apply flour. Roll it and bake the naan accordingly.

How to Freeze the Cooked Naan?

Wrap the naan individually in a cling sheet and pack it in an airtight ziplock bag and keep in the freezer for 2 months. When you need it, defrost it and microwave for 3 to 4 minutes, or simple use a skillet for reheating.

Serving

Here are few options to serve this buttery Pakistani roghni naan.

• Achari Chicken | Lamb Saag | Shahi Korma
• Bihari Kabab | Gola Kabab | Shami Kabab | Keema Kabab
• Lamb curry | Keema curry | Chana Makhani
• Toor Dal | Aloo ki Bhujia

Q & A

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5 from 5 votes

Pakistani Roghni Naan (Butter Naan)

Roghni naan or butter naan is the best Pakistani naan that can double the flavor of your meal. Here I am making traditional style Roghni naan that anybody can make at home in an easy way. I feel, it’s easier than making gol roti. Usually, the naan comes from tandoor but here I am baking in oven or you can try the same naan recipe on skillet at stovetop. Believe me, it will give you the best flavor!

Materials

• 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 bowl, add ½ cup lukewarm water , 1 tablespoon sugar and 11g instant yeast. Give it a good mix and cover for 10 to 15 minutes to rise the yeast.
• After 15 minutes, when the yeast will show a puffy texture. Add All purpose flour, wheat flour, salt, baking powder, baking soda, oil, and yogurt. Crumble all the ingredients with hands and make a soft dough. Use little milk if it's required to knead the dough.
• Cover the dough and place it warm place for 2 hours to rise it.
• After 2 hours, knead the dough and distribute it into naan balls. Roll it to make flat naan. Mark the naan with hand fingers. Brush milk and sprinkle sesame.
• Place parchment paper in baking tray and place the naan over it.
• Preheat the oven at 220C or 428F and bake it for 10 to 15 minutes.
• Apply butter right after taking out from oven.
• Roghni naan is ready to serve.

Video

Notes

• Check the quality of yeast before making dough. If it rises after 10 minutes then it's good to make dough. In many failed recipes, yeast is the culprit so use good quality with satisfaction.
• Avoid dissolving yeast in hot and cold water. Lukewarm water works best for yeast activation.
• Properly knead the dough to get the best result.
• Rest the dough to settle at a warm place. Keep it in the microwave or in the oven.
• Don’t open during the dough-rising process. Give it time to get settled and rise.
• Avoid using extra flour while making naan. It can make it tough and will give a rubber taste.
• On tandoor, there is a specific tool for naan marking but the old method was hands. So use your hand to mark the naan before baking.
• You can add extra topping to naan but preferred less is more. Roghni naan with a luscious buttery texture with roasted sesame looks tempting.