Roghni
Naan || Naan Recipe || How to make Roghni naan with step-by-step photos...
Roghni Naan is
a type of enriched, leavened flatbread traditionally, in a cylindrical oven called a
tandoor, it is a luxurious bread. Roghni Naan has strong flavors, with notes
of yogurt, yeast, and dairy throughout, It has a soft, pillowy texture with a golden top
that is enriched with melted butter as soon as it is out of the oven. It is a
very rich bread which is why it is eaten on special occasions and enjoyed with
some classic dishes like Nihari, Haleem, or BBQ items
Naan is one of those recipes that sounds intimidating but
actually is not. In Pakistan, naans are available in every nook and cranny so I
never bothered to take them back home. but now I begin to bake this fluffy
flatbread. So, to get that same experience I set out to try a couple of recipes
and then tweaked them all to create my perfect version. These Roghni Naan baked
in the oven are as close to the authentic naan as it can get
This roghni naan is a bit similar to the bakery
sheermal or company sheermal rather better than market-bought
This roghni
naan is literally delicious, mildly sweet, and soft I love to eat it with doodh patti chai_once you try to make it at
home trust me you won’t feel like having bakery buns and sheermal
- Kneading soft dough baking at the right temperature and applying the actual method is the key to making any type of naan soft and fluffy
- The marks on the naan should be deep, it is okay if in some places you pierce through the naan. Otherwise, the naan will get all puffy like pita bread during baking.
- Make sure the oven is preheated before baking. Also, avoid opening the oven door except for the time of changing the rack.
- Try not to bake the naan for over 1o mins on each side The longer you leave the naan in the oven the harder it will get. The right temperature and time are very important to ensure soft naan.
- If you feel your naan has gotten hard as soon as they are done baking splash them with some water, brush melted butter, and wrap them in foil. This step will return the moisture in them.
HOW TO STORE AND REHEAT ROGHNI NAAN:
You can wrap the baked naan in foil put it in
an airtight container and store it in the fridge. They will last for 2-3 days. You can
reheat them in the microwave. Place the naan on a microwave-safe dish, cover it
with a damp towel, and then warm it in 30-second bursts.
For more similar recipes:
For the best result follow my detailed step-by-step photo instructions and tips
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In a bowl first, combine all the dough
ingredients such as lukewarm water, sugar, yeast, bread improver, milk powder
Add baking soda, salt, yogurt, and ghee
Stir to mix up very
well until everything is incorporated Once mixed sift the flour into the
mixture directly
Stir the flour with the help of a spatula until
the dough comes together
Transfer to the working surface and knead into the soft, smooth, elastic dough, Stretch, and fold dough adding
more water as necessary to ensure that the dough remains soft and loose_You can
use a machine or hands to knead.
Grease the large
bowl with a little oil_And put the dough into the bowl, Put the dough into the bowl
cover it, and let the dough rise for 2 hours till it doubles in size
Punch the dough down to remove excess air
And again shift the dough
onto the working surface
Divide the dough into 3-4 equal portions
Each dough ball's weight should be between 150 to 225
Shape a ball of each portion
Prepare all the dough balls and place them on the plate
Grease the baking tray and place one dough ball_And spread out the thick circle about 7-8 inches
with the help of fingers_No need to roll a pin
Keep the center slightly thinner than the edges_Prepare all naans this way
Leave them the rest for around 15-20 minutes Meantime preheat the oven to 250 C or 400 F
Make the deep indents with the help of a fork or
any type of spoon/stick Or use your fingers
Brush some milk on each naan, And sprinkle some sesame seeds over the naan
Put the naan in the oven first 7-8 minutes keep the baking tray on the bottom rack of the oven_Keep the upper grill off You can flip the sides at around 7-8 minutes if you don’t want to change the rack of the oven
Keep an eye on the naans as all ovens work differently. Over-baking can make them hard Next, put the baking tray on top of the oven rack, Turn off the bottom grill
And turn on the upper grill because we need to broil the naan till the nice golden brown color_It will take hardly 5 minutes
Take out when the Naans are golden. Immediately
brush with melted butter
Cover the naan again with a kitchen napkin for a
while
Naan is ready to serve
I made 4 naans in 500g maida
You can see naan texture and softness in
the picture below
This roghni naan can be served with doodh patti chai
Roghni Naan is
a type of enriched, leavened flatbread traditionally, in a cylindrical oven called a
tandoor, it is a luxurious bread...
Ingredients:
- 500g, all-purpose flour
- 90g, sugar
- 100g, ghee
- 4g or 1 tsp, instant dry yeast
- 3g or ½ tsp, bread improver
- 50g, yogurt
- ½ tsp, salt
- 125ml, lukewarm water
- 50g, milk powder
- 1/8 tsp, baking soda
Other ingredients:
- Milk wash
- Butter
- Sesame seeds
How to make the Roghni Naan?
- In a bowl first, combine all the dough ingredients such as lukewarm water, sugar, yeast, bread improver, milk powder,
- Baking soda, salt, yogurt, and ghee
- Stir to mix up very well until everything is incorporated
- Once mixed together sift the flour into the mixture directly
- Stir the flour with the help of a spatula until the dough comes together
- Transfer to the working surface
- Knead into the soft, smooth, elastic dough,
- Stretch and fold the dough adding more water as necessary to ensure that the dough remains soft and loose.
- You can use a machine or hands to knead.
- Grease the large bowl with a little oil and put the dough into the bowl
- Put the dough into the bowl cover it and let the dough rise for 2 hours till it doubles in size.
- Punch the dough down and remove the excess air
- And again shift the dough onto the working surface
- Divide the dough into 3-4 equal portions.
- Each dough ball's weight should be between 150 to 225
- Shape a ball of each portion
- Grease the baking tray and place one dough ball
- Spread out the thick circle about 7-8 inches with the help of fingers
- No need to roll the pin
- Keep the center slightly thinner than the edges.
- Prepare all naan this way
- And leave them for the rest of around 15-20 minutes
- Meantime preheat the oven to 250 C or 400F
- Make the deep indents with the help of a fork or any type of spoon/stick
- Or use your fingers
- Brush some milk on each naan
- Sprinkle some sesame seeds over the naan
- Here is some tricky method that has to be applied to bake the soft naan if you want naan like the market
- To it first, 7-8 minutes keep the baking tray at the bottom rack of the oven
- Keep the upper grill off
- You can flip sides at around 7-8 minutes if you don’t want to change the rack of the oven
- Keep an eye on the naans as all ovens work differently. Overbaking can make them hard.
- Next, put the baking tray on top of the oven rack
- Turn off the bottom grill
- Turn on the upper grill because we need to broil the naan till the nice golden brown color
- It will take hardly 5 minutes
- Take out when the Naans are golden. Immediately brush with melted butter.
- Cover the naan again with a kitchen napkin for a while
- Naan is ready to serve
- I made 4 naans in 500g maida
- This roghni naan can be served with doodh patti chai
Have you any doubts about this blog kindly let me know
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