Roghni Naan

Roghni Naan

This Roghni Naan is a Pakistani-style leavened flatbread which is traditionally served with curries in lunches and dinners. Yummmmmy !

These naans have a light and fluffy texture with a golden crust.

Mix yeast and castor sugar in warm milk. Let it sit for 10 minutes to proof.

Whisk the dry ingredients together. 

Add oil and yogurt and mix. 

Knead with warm milk into a dough.

Knead on the counter for 10 minutes.

Add a layer of oil on the top and let it rest for 1 hour.

Once doubled in size, knock out the air and form a log. 

Make equal-sized 5 balls out of it. 

Roll out the dough with rolling pin about 6 - 7 inches in diameter.

Using fingertips make marks in a circle about an inch from the edges.

Now make marks in straigh lines within the circle.

Prepare the egg wash and apply on the rolled naans.

Sprinkle the nigella seeds and sesame seeds.

Bake at 400 F for 10 - 12 minutes until golden. Apply butter.

Enjoy the best Roghni Naan !!