Roghni Naan Recipe - Yummy Traditional

Roghni Naan Recipe


                                                   
roghni-naan-recipe-with-step-by-step-photos

Roghni Naan || Naan Recipe || How to make roghni naan with step by step photos...

Roghni Naan is a type of enriched, leavened flatbread traditionally, 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 which 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

                               
roghni-naan


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

TIPS FOR PERFECT PAKISTANI ROGHNI NAAN:

  1. Kneading soft dough and bake at the right temperature and apply actual method is the key to make any type of naan soft and fluffy
  2. The marks on the naan should be deep, it is okay if at some places you pierce through the naan. Otherwise, the naan will get all puffy like pita bread during baking.
  3. Make sure the oven is preheated before baking. Also, avoid opening the oven door except for the time of changing the rack.
  4. Try not to bake the naan over 1o mins on each side The longer you leave the naan in the oven the harder they will get. The right temperature and time are very important to ensure soft naan.
  5. If you feel your naan have gotten hard as soon as they are done baking splash them with some water, brush melted butter and wrap in foil. This step will return the moisture in them.

                                                 
roghni-naan-recipe


HOW TO STORE AND REHEAT ROGHNI NAAN:
You can wrap the baked naan in foil and put 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 in 30 seconds bursts.

For more similar recipes:


For the best result follow my detailed step by step photo instructions and tips

                                       
roghni-naan


In a bowl first, combine all the dough ingredients such as lukewarm water, sugar, yeast, bread improver, milk powder
                                       
combine-dough-ingredients


Add baking soda, salt, yogurt, and ghee
                    
add-remaining-ingredients


Stir to mix up very well until everything is incorporated_Once mixed together to sift the flour to the mixture directly
                           
mix-up-al-ingredients


Stir the flour with the help of a spatula until the dough comes together
                  
mix-the-flour-with-mixture


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.
                         
knead-the-dough-to-a-soft-and-smooth
                         
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

                           
grease-the-bowl


Punch the dough down to remove excess air
                         
punch-the-dough-down

                    
And again shift the dough onto the working surface
                            
transfer-the-dough-onto-surface


Divide the dough into 3-4 equal portions
                     
divide-the-dough-into-equal-portion


Each dough ball weight should be between 150 to 225
                  
weight-the-dough-ball


Shape to a ball of each portion                                              
                                       
shape-to-a-ball


Prepare all the dough balls and place them on the plate

                                             
shape-to-a-ball


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 rolling pin
Keep the center slightly thinner than the edges_Prepare all naans this way
                            
roll-out-the-naan


And leave them for the rest around 15-20 minutes_Meantime preheat the oven at 250 C or 400F
                          
leave-the-for-rise-again


Make the deep indents with the help of a fork or any type of spoon/stick Or use your fingers
                      
make-indent-on-naan


Brush some milk on each naan, And sprinkle some sesame seeds over the naan 

                                       
brush-some-milk


Put the naan in the oven 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
                           
bake-the-naan


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                               
                              
bake-the-naan

Take out when the naans are golden. Immediately brush with melted butter
                              
brush-with-melted-butter-over-naan


Cover the naan again with a kitchen napkin for a while
                           
cover-the-naan-with-kitchen-napkin


Naan is ready to serve
                         
naan-is-ready
     
I made 4 naans in 500g maida           

                   


You can see naan texture and softness in the picture below
                            
you-can-see-naan-texture


This roghni naan can be served with doodh patti chai
                               
serve-this-naan-with-tea





Roghni Naan is a type of enriched, leavened flatbread traditionally, a cylindrical oven called a tandoor, it is a luxurious bread...

Ingredients:
  1. 500g, all-purpose flour
  2. 90g, sugar
  3. 100g, ghee
  4. 4g or 1 tsp, instant dry yeast
  5. 3g or ½ tsp, bread improver
  6. 50g, yogurt 
  7. ½ tsp, salt
  8. 125ml, lukewarm water
  9. 50g, milk powder
  10. 1/8 tsp, baking soda
Other ingredients:
  1. Milk wash 
  2. Butter
  3. Sesame seeds
How to make the roghni naan?

Preparation of kneading dough:
  1. In a bowl first, combine all the dough ingredients such as lukewarm water, sugar, yeast, bread improver, milk powder,
  2. Baking soda, salt, yogurt, and ghee
  3. Stir to mix up very well until everything is incorporated
  4. Once mixed together sift the flour to the mixture directly
  5. Stir the flour with the help of a spatula until the dough comes together
  6. Transfer to the working surface
  7. Knead into the soft, smooth, elastic dough,
  8. Stretch and fold the dough_adding more water as necessary to ensure that the dough remains soft and loose.
  9. You can use a machine or hands to knead.
  10. Grease the large bowl with a little oil and put the dough into the bowl
  11. Put the dough into the bowl cover it and let the dough rise for 2 hours till it doubles in size.
Instructions:
  1. Punch the dough down and remove the excess air 
  2. And again shift the dough onto the working surface
  3. Divide the dough into 3-4 equal portions.
  4. Each dough ball weight should be between 150 to 225
  5. Shape to a ball of each portion
  6. Grease the baking tray and place one dough ball
  7. And spread out the thick circle about 7-8 inches with the help of fingers
  8. No need to rolling pin
  9. Keep the center slightly thinner than the edges.
  10. Prepare all naan this way
  11. And leave them for the rest around 15-20 minutes
  12. Meantime preheat the oven at 250 C or 400F
  13. Make the deep indents with the help of fork or any type of spoon/stick
  14. Or use your fingers
  15. Brush some milk on each naan
  16. And sprinkle some sesame seeds over the naan
  17. Here is some tricky method has to be applied to bake the soft naan if you want naan like the market
  18. To it first, 7-8 minutes keep the baking tray at the bottom rack of the oven
  19. Keep the upper grill off
  20. You can flip sides at around 7-8 minutes if you don’t want to change the rack of the oven
  21. Keep an eye on the naans as all ovens work differently. Over-baking can make them hard.
  22. Next, put the baking tray on top of the oven rack
  23. Turn off the bottom grill
  24. And turn on the upper grill because we need to broil the naan till the nice golden brown color
  25. It will take hardly 5 minutes
  26. Take out when the naans are golden. Immediately brush with melted butter.
  27. Cover the naan again with a kitchen napkin for a while
  28. Naan is ready to serve
  29. I made 4 naans in 500g maida
  30. This roghni naan can be served with doodh patti chai
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