Yummy Traditional : Baking
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Roghni Naan Recipe


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 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 tried 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 organic naan is a bit similar to the bakery sheermal or company sheermal rather better than market-bought
This organic 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


  1. 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
  2. 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.
  3. Make sure the oven is preheated before baking. Also, only open the oven door at the time of changing the rack.
  4. 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.
  5. 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.


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


If you have tried this Roghni Naan, don’t forget to rate the recipe. You can also follow me on social media







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Roghni Naan

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
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 organic naan can be served with doodh patti chai

Mango Pound Cake Recipe


Mango Pound  Cake | Mango Cake || How to Make Mango Cake with step-by-step photos

Mango Cake is a quite delicious, moist, and flavorful tea This moist, mango-pound cake needs nothing more than a glazing of confectioner's sugar to set off along with a sprinkle over some dry fruit powder. With a rich tropical mango taste, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests

Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.
I especially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea the next day. Trust me, contrary to box-mix, or artificially flavored cakes....... fresh fruit-based cakes taste even better the next day. Pound cakes are mostly served dusted with powdered sugar or mixed dry fruit powder One reason because these cakes are so rich and moist, that icing or frosting is not required

I have used a little amount of dairy milk to make mango puree instead of water and milk brings a rich and moist texture to the cake by adding fresh fruit puree _This mango cake is made up of all-purpose flour, eggs, oil, mango puree, sugar, and baking powder
Additionally, I whisked egg white separately as mostly fresh fruit pulp or juices may cause the cake to during baking, and the stiff peak of the egg white prevents the cake from falling from the center
I didn’t use any additional ingredients which usually, aren't added in making the cake, like coconut milk, coconut oil, etc. I just used regular and simple ingredients and the outcome has been superb as I wanted
Super moist and super soft golden brown cake with ripe mango flavor as you can check out my other seasonal orange chiffon cake on my blog

Recipe tips:
  1. Flour, In my opinion, all-purpose flour is the best for making the cake as I have never experienced making a cake with cake flour, so I won’t suggest it but if you have it available then it can be used without any hesitating
  2. People complain their cake becomes dense and results in worse when they make a cake with all-purpose flour Here I will just say they made a mistake in measuring of cake ingredients-I have also mentioned several times good baking depends on acute measuring, and I will strictly recommend using a kitchen scale instead of cups as long as I have been using cups my baking result has never been good_so if you are fond of baking first buy a good brand kitchen scale for your keen  
  3. You will see in the below picture of my cake the mixture is so light and fluffy this is the reason my cake result was awesome
  4. Eggs, Eggs have an important role in making a cake which makes your cake soft and light, so here I used 3 large-size eggs in 150g flour that is good enough for 150g flour_in case you are vegetarian and don’t use eggs so you can use greek yogurt or condensed milk as a substitute for eggs
  5. Oil, Cooking oil is used in most fresh fruit cakes instead of butter which helps the cake stay moist and soft for a long time
  6. Using vegetable oil, such as canola oil for baking can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes.
  7. Best Oil for Baking:
  8. Canola oil has very little flavor, particularly when used in baked goods. It is considered a neutral-tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to fresh fruit and spice works well with canola oil.
  9. Mango, Make sure first use good ripe and sweet mangos, don’t use green  and low sweet mangoes, those won’t make a good cake
  10. Pulp quantity, fresh fruit pulp quantity whether you are using whatever fruit pulp should be 1/3 than flour quantity, more pulp may cake turn soggy rather than moistPuree should be smooth like a pancake the batter, not runny or too thick
  11. Milk, I used full-fat cream dairy milk in making a cake but as a substitute can use evaporated milk or dry milk powder. To replace 1 cup of regular milk, use 1/2 cup evaporated milk mixed with 1/2 cup water, or make the equivalent of 1 cup of milk using the dried milk powderas well as you can also use coconut milk rather than dairy milk if you prefer to eat vegan foods

  1. Baking powder and baking powder, Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavened enlarges the bubbles that are already present in the batter produced through the creaming of ingredients. When a recipe contains baking powder and baking soda, baking powder does most of the leavening.
  2. Too much baking powder can cause the batter to be bitter-tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)  Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
  3. Essence and food color, Mango essence is an agent of removing the egg smell from the mixture, but if you haven’t then can be used vanilla essence instead it
  4. Yellow food color brings yellowish color as per recipe requirement depending on how much you want to keep the color
  5. Cake batter, The batter should be like pouring consistency but not too runny like condensed milk or pancake batter                               


Recipe note:
All using ingredients making the cake should be at room temperature
Tips for beating egg whites:
  1. Make sure your beaters and mixing bowl are clean and dry. A speck of oil or dirt on either one can minimize the volume of the beaten egg whites.
  2. Avoid metal bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
  3. Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
  4. Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry
For more similar recipes:
Chocolate brownie with vanilla ice cream
Fruit cake
Vanilla tea cake
Cake Rusk
Fudgy brownie

If you have tried this Mango Cake Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


To make this recipe first peel then dice the mango_Put the mango dice with 2 tbsp milk in the blending jug

Blend the mango to a smooth puree and set aside

Do separate the egg white and yolk into two separate bowls


Grease and line the paper in an 8-in x 4-in loaf pan, Preheat the oven to 350˚F (180°C).

Take a mixing bowl. Combine egg yolk with oil and sugar in the bowl_Whisk them together for 2-3 minutes with the help of a hand whisker until sugar is dissolved. Next, add mango puree

Constantly keep whisking by pouring remaining milk_Once everything is mixed well add mango essence and yellow food color to the mixture

Further, stir to combine well

Next, sift the flour directly into the egg mixture little by little keep whisking with the help of a hand whisker, You can use an electric beater as well_Adding a Pile of flour together leading to the lumpy texture

At the end sift the baking powder, baking soda, and salt into the bowl. Along with the remaining flour. Constantly mixing up the flour batter_Make sure everything is incorporated and there are no lumps


Flour batter is ready to set aside


Take a deep large-sized bowl to add egg whites and caster sugar together, Start beating the egg whites with an electric beater at medium speed

Keep beating the egg whites till turn to the stiff peaks_It will take 3-4 minutes hardly

The stiff egg-white peak is ready to set aside

Add the egg white to the flour mixture gradually

Besides, keep mixing with the help of a spatula or hand whisker

Now cake batter is ready to bake

Pour the cake batter into the pound cake tin_Tap it down once or twice times


Put the cake tin in the oven, And bake it at 180 C for 65-70 minutes or until the cake is golden brown and the toothpick inserted in the center comes out clean

Leave the cake on the kitchen counter for 5 minutes

Then loosen the edges with a knife and flip the cake on a cooling rack or plate_Cool the cake completely before glazing or sprinkling 

In a small bowl add 3 tbsp icing sugar along with 3 tbsp water. Stir to mix well together Then add mango essence along with yellow food color


Stir to combine well and set aside

Pour the glaze over the entire cake 

Spread evenly with the help of a spoon or palette knife

Sprinkle some crushed dry fruit powder or confectioner sugar

Leave the cake for a while cake will set on its own

Once the cake is cool and set

Cut the cake into slices

You can see in the picture how much the cake is looking moist

And super soft

Transfer to the serving plate

And serve with a hot cup of tea