Roghni Naan Recipe (Soft, Fluffy, Restaurant Style Pakistani Bread
Roghni Naan is a soft, fluffy, and buttery flatbread that holds a special place in Pakistani cuisine. Topped with sesame seeds and brushed with ghee, it’s a bread you’ll often find at weddings, family gatherings, and roadside dhabas — always served hot and fresh. Traditionally baked in a tandoor, this naan can easily be prepared at home in the oven or on a stovetop with the same pillowy texture and rich flavor. Whether paired with a hearty curry, smoky kebabs, or BBQ, homemade Roghni Naan brings back that authentic taste of celebration and comfort.
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Servings: 3 People
Calories: 235kcal
Ingredients
- 2.5 cups All Purpose Flour
- 1 Cup Wheat Flour
- 11 g Yeast
- ½ cup Water
- 1 tablespoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Baking Powder
- ⅓ teaspoon Baking Soda
- 1 tablespoon Yogurt
- ⅓ cup Oil
- 1 teaspoon Butter for brushing
- 2 pinches Sesame Seeds for garnish
- 1 teaspoon Milk for brushing
Instructions
Dough preparation
- 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.
Proofing (Time to Rise the dough)
- Cover the dough and let it rise in a warm spot for 2 hours.
Naan Shaping
- After 2 hours, knead the dough again and divide it into small balls for the naan.
- Roll each ball with the help of rolling pin or hands to create flat naan.
Naan Stamping
- Mark the naan, using the finger of both hands. Watch the video recipe to get the best idea. Alternatively, use, naan stamp for marking.
- Brush with milk and sprinkle sesame seeds on top.
Bake the Naan
- 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
Pro Tips To Make Best Homemade Naan
- 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!
Nutrition
Serving: 1naan | Calories: 235kcal
