How to Make Roghni Naan Recipe Soft, Buttery Flatbread

If you've ever savored a warm, golden-brown naan topped with sesame seeds, brushed with ghee, and paired with a rich curry, you've experienced the magic of Roghni Naan. This traditional Pakistani flatbread is a celebration of texture, flavor, and culinary heritage. Unlike its plain counterpart, Roghni Naan is thicker, softer, and more indulgent, making it the perfect accompaniment to dishes like Nihari, Haleem, or BBQ.

 What Is Roghni Naan?

Originating from the Mughal kitchens, Roghni Naan is a leavened flatbread known for its pillowy softness and rich flavor. The name "Roghni" is derived from the Persian word "roghn" meaning "oil" or "fat," highlighting the generous use of ghee or butter in its preparation. Traditionally baked in a tandoor (clay oven), this naan boasts a quilted texture achieved through deep indentations made before baking.

 Ingredients You'll Need

To recreate this delectable naan at home, gather the following ingredients:

For the Dough:

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• ½ teaspoon baking soda
• 3 tablespoons ghee or melted butter
• ¾ cup warm milk
• ¾ cup warm water
• 2 tablespoons plain yogurt

For the Topping:

• Sesame seeds (white or black)
• 1 egg yolk mixed with 1 tablespoon milk (for egg wash)
• Melted butter or ghee 

 Step-by-Step Method

1. Prepare the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, sugar, salt, active dry yeast, and baking soda. Add the ghee or melted butter, warm milk, warm water, and yogurt. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 7-8 minutes.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm place for 1.5 to 2 hours, or until it doubles in size.

2. Shape the Naan

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal portions and roll each into a ball. Cover the balls with a damp cloth and let them rest for 20 minutes.

Preheat your oven to 240°C (464°F) and place a baking tray inside to heat. Alternatively, if using a pizza stone, preheat it as well.

3. Roll and Top the Naan

On a lightly floured surface, roll out each dough ball into an oval or round shape, approximately 7-8 inches in diameter. Transfer the rolled-out dough onto a piece of parchment paper or a floured pizza peel.

Brush the top of the naan with the egg wash mixture. Sprinkle sesame seeds generously over the surface.

4. Bake the Naan

Carefully slide the naan (along with the parchment paper) onto the preheated baking tray or pizza stone. Bake for 3-4 minutes, or until the naan puffs up and turns golden brown. If your oven has a broil setting, you can switch to broil for the last minute to achieve a charred effect similar to traditional tandoor-baked naan.

5. Finish and Serve

Remove the naan from the oven and immediately brush with melted butter or ghee. Serve hot with your favorite curry, kebabs, or enjoy it on its own with a cup of chai.

 Serving Suggestions

Roghni Naan pairs wonderfully with:

• Curries: Chicken Karahi, Mutton Korma, or Dal Makhani
• Grilled Meats: Seekh Kebabs, Shami Kebabs
• Vegetarian Dishes: Aloo Gosht, Palak Paneer
• Sides: Raita, Pickles, or a simple Salad

 Tips for Perfect Roghni Naan

• Dough Consistency: The dough should be soft and slightly sticky. Avoid adding too much flour during kneading.
• Resting Time: Allowing the dough to rest and rise properly is crucial for achieving the desired texture.
• Baking Temperature: Ensure your oven is fully preheated to the recommended temperature for optimal results.
• Serving Fresh: Roghni Naan is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat them by wrapping in foil and placing in a warm oven for a few minutes.

 Conclusion

Making Roghni Naan at home is a rewarding experience that brings the flavors of traditional Mughlai cuisine to your kitchen. With its soft, buttery texture and rich taste, this naan elevates any meal it's paired with. Whether you're celebrating a special occasion or simply indulging in a comforting meal, Roghni Naan is sure to impress.