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roghni naan

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!
5 from 5 votes
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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 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.