Roghni Naan is crafted with the inclusion of milk and eggs in its ingredients. Afterward, it is gently coated with milk, generously sprinkled with sesame seeds, and carefully baked in an oven until it achieves a delectable golden hue and a fluffy texture.
The finest Roghni Naan Recipe calls for its preparation in a traditional tandoor, a clay oven. This results in a soft, cushiony texture with a lustrous golden surface that glistens with melted butter as it emerges from the oven. This bread is quite luxurious and is typically reserved for special occasions. It pairs exceptionally well with classic dishes such as Nihari, Haleem, or BBQ, enhancing the overall dining experience.
Roghni Naan Preparations
Roghni Naan is a variety of leavened flatbread that is enriched and decadent. Its traditional preparation involves baking in a cylindrical clay oven known as a tandoor, which adds to its luxurious appeal. Roghni Naan is characterized by a robust flavor profile, featuring hints of yogurt, yeast, and dairy products.
The interior of this bread is exceptionally soft and fluffy, while the exterior is lightly browned. To further enrich its flavor and give it a glossy finish, it is generously topped with additional ghee immediately after coming out of the oven.
Ingredients for Making Best Pakistani Roghni Naan
- ½ kg – plain flour (maida)
- 2 teaspoons / 1 package – Dry yeast
- ½ tsp. – Sugar
- 5 tbsp. – Butter or ghee
- ¼ cup – yogurt
- 1 cup + 2 tbsp. – Warm milk
- ½ cup – Sesame seeds
- ½ tsp. – Salt
- Water for kneading
Best Roghni Naan Recipe
- Sprinkle yeast and sugar into the warm milk. Make sure the temperature of the milk is no higher than 39˚C – an easy way to check without using a thermometer is that it should be just a little warmer than your skin. Keep aside until the mixture bubbles and foams.
- Sift flour and salt, and wipe 4 tbsp. Ghee into the flour until nice and incorporated. Then make a hole in the middle.
- Pour the yogurt and yeast solution into it and leave for 10 minutes.
- Make a soft, smooth, elastic dough, adding more water as needed to keep the dough soft and loose. This is a highly hydrating dough that promotes rising.
- Place the dough in a large bowl and set aside, covered, for 10 hours or overnight.
- Divide the dough into 5 equal balls and place on a greased baking sheet.
- Set aside for 15 minutes. Roll into thick circles about 10 inches in diameter.
- Use your fingers to make indentations in the dough to create a crosshatch.
- Keep the center slightly thinner than the edges. Preheat oven to 350C.
- Brush the Roghni Naan with the rest of the milk and then sprinkle liberally with the sesame seeds.
- Moisten the bottom and place on a baking sheet. Make as many as will fit in the tray.
- Bake for 4-5 minutes or until done.
- Remove from oven and brush hot Roghni Naan with ghee.
- Serve hot with meat curry, daal (lentils) or vegetables.
