Roghni Naan is a Pakistani leavened flatbread made with flour, yogurt, ghee, and yeast, then baked in a hot tandoor oven.
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Same as Keema Naan Bread and Garlic Naantheir soft&fluffy texture is perfect to dip into curries, dips, and soups.
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These are the ingredients you will need to make this delicious Pakistani flatbread. Click on 👇 "learn more" button for the full list of ingredients.
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To make the dough, place the lukewarm water, yeast, flour, baking powder, ghee, yogurt, and salt in a large bowl.
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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.
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Leave the dough somewhere warm to let it rise until it doubles the size. The rising time might vary depending on the temperature.
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Divide the dough into 4 equal pieces. Turn them into balls and let them rest for another 15 minutes on a lightly oiled surface.
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Roll the dough balls out into 15 cm (6") Ø circles on a lightly oiled surface and place them on baking trays.
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Place them in the hot oven and bake them for 10 minutes (5 minutes on each side), until they are lightly browned.
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Lightly brush them with ghee and sprinkle some nigella seeds. Cover with a clean cloth to keep them warm until serving.
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These delicious Pakistani Flatbread is perfect for dipping into soups, curries, stews, and dips. Click on 👇"learn more" for the full recipe.
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