Roghni Naan is a Pakistani leavened flatbread made with flour, yogurt, ghee, and yeast, then baked in a hot tandoor oven. Same as Keema Naan Bread and Garlic Naan their soft&fluffy texture is perfect to dip into curries, dips, and soups.
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This traditional Pakistani Roghni Naan recipe is extremely easy to make and uses everyday ingredients. Although they are traditionally cooked in a tandoor, it is also possible to bake them in a very hot oven or on the stove.
Why This Recipe Works?
- It is extremely easy to make this soft and fluffy Roghni Naan Bread with a few simple ingredients.
- Their texture is perfect for dipping into soups, dips&mezes, and curries.
- These Roghni Naan freezes beautifully, you can keep them in the freezer for up to 5 months!
- If you need to feed a crowd, you can easily double or triple the recipe by using the feature in the recipe card below.
Ingredients and Substitutes
- Flour - The best type of flour for naan bread is plain white flour or all-purpose flour. Substituting it with other types of flour (such as whole wheat flour) will make the naan breads less soft and denser. You can use strong white flour/bread flour if that's what you have in hand.
- Yeast - I use fast-action dry yeast for this recipe. The recipe also works with standard active/dry yeast or fresh yeast. Double the amount of the yeast if you want to use fresh yeast.
- Ghee – Ghee is clarified butter with milk solids and water removed, leaving behind pure butterfat. It has a more intense flavor than normal butter and it doesn’t burn even on high heat. You can either make your ghee or use normal butter if you don't have ghee.
- Plain Yogurt: Yogurt is a great way to add a tangy & rich flavor while adding some softness to the dough.
How to Make the Perfect Roghni Naan?
You might find daunting the idea of making your own naan bread at home. The good thing is that this bread is straightforward to make when you follow a few simple steps:
Place the lukewarm water, yeast, flour, baking powder, ghee, yogurt, and salt in a large bowl.
Mix well using your hand until it forms a soft and sticky dough.
Cover the bowl with a clean kitchen towel or a cling film and leave it somewhere warm to let it rise until it doubles the size. The rising time might vary depending on the temperature of the room.
When the dough doubles the size, divide the dough into 4 equal pieces. Turn the dough pieces into balls and let them rest for another 15 minutes on a lightly oiled surface.
Preheat your oven to 220° C (430° F) and line 2 baking trays with parchment paper. Roll the dough balls out into 15 cm (6") Ø circles on a lightly oiled surface and place them on baking trays.
Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
Place them in the hot oven and bake them for 10 minutes (5 minutes on each side), until they are lightly browned.
Lightly brush them with ghee and sprinkle some sesame seeds or nigella seeds.
Serving Suggestions
These delicious and fluffy Pakistani Flatbread are perfect for dipping into soups, curries, stews, and dips. Try these naans with Tandoori Chicken, Dal Palak (Spinach Dal), Butternut Squash and Chickpea Curry, Easy Lamb Goulash | Hungarian Stew, Onion Raita, and Red Pepper and Tomato Soup.
Also, the leftovers are great for making pizza, simply top it with your favorite ingredients and bake until the toppings are cooked.
Top Tips From The Chef
- Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
- Make sure the oven is hot before placing the naans.
- Don't cook your naans for more than 10 minutes, they will get hard.
- If your Raghni naans come out of the oven hard, lightly butter them with ghee, place them on top of each other and cover with tin foil.
Recipe FAQs
Yes, it is possible to cook this Pakistani flatbread on a Tawa/pan, the same way you would cook Garlic Naan.
Place the Naan onto a preheated Tawa/pan, and cook until both sides have turned golden brown, take off the pan and brush with ghee before serving.
You can keep the leftovers for up to 5 days refrigerated or up to 5 months in the freezer. Make sure you wrap them individually with a cling film or tin foil before storing them.
Wrap them in tin foil and place them in a 180° C (360° F) preheated oven for 8-10 minutes. You can also reheat them in a pan on low heat.
Related Recipes
For more delicious flatbread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this soft and fluffy Roghni Naan as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Pakistani Roghni Naan
Equipment
- 1 sifter
Ingredients
- 150 ml lukewarm water
- 3 g fast action dry yeast
- 250 g plain white flour / all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 50 g yogurt
- 15 g ghee
- nigella seeds (to garnish)
Instructions
- Place the lukewarm water, yeast, flour, baking powder, ghee, yogurt, and salt in a large bowl.
- Mix well using your hand until it forms a soft and sticky dough.
- Cover the bowl with a clean kitchen towel or a cling film and leave it somewhere warm to let it rise until it doubles the size. The rising time might vary depending on the temperature of the room.
- When the dough doubles the size, divide the dough into 4 equal pieces.
- Preheat your oven to 220° C (430° F) and line 2 baking trays with parchment paper.
- Turn the dough pieces into balls and let them rest for another 15 minutes on a lightly oiled surface.
- Roll the dough balls out into 15 cm (6") Ø circles on a lightly oiled surface and place them on baking trays.
- Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
- Place them in the hot oven and bake them for 10 minutes (5 minutes on each side), until they are lightly browned.
- Lightly brush them with ghee and sprinkle some sesame seeds or nigella seeds.
Notes
- Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
- Double the amount of the yeast if you want to use fresh yeast.
- Make sure the oven is hot before placing the naans.
- Don't cook your naans for more than 10 minutes, they will get hard.
- If your Raghni naans come out of the oven hard, lightly butter them with ghee, place them on top of each other and cover with tin foil.
- You can cook your naans on a grilled or a heavy-based pan if you don't want to use your oven. Simply heat your pan on high heat and cook both sides for a couple of minutes, until golden brown.
Nutrition
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