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 Naantheir soft&fluffy texture is perfect to dip into curries, dips, and soups.

These are the ingredients you will need to make this delicious Pakistani flatbread. Click on 👇 "learn more" button for the full list of ingredients.

To make the dough, 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.

Leave the dough somewhere warm to let it rise until it doubles the size. The rising time might vary depending on the temperature.

Divide the dough into 4 equal pieces. Turn them 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.

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 nigella seeds. Cover with a clean cloth to keep them warm until serving.

These delicious Pakistani Flatbread is perfect for dipping into soups, curries, stews, and dips. Click on 👇"learn more" for the full recipe.