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, a luxurious bread is made. 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, 

I never bothered to take the flatbreads back home, but now I've started baking a fluffy flatbread myself. To recreate that authentic experience, I experimented with a few recipes and made some adjustments to create my perfect version. These Roghni Naan, baked in the oven, come as close to traditional naan as possible.

                               

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

TIPS FOR PERFECT PAKISTANI ROGHNI NAAN:

Kneading soft dough, baking at the right temperature, and following the correct method are essential for making any type of naan soft and fluffy. 

 

When preparing naan, ensure that the marks on the surface are deep; it's acceptable if you accidentally pierce through the naan in some areas. If not marked properly, the naan may puff up like pita bread during baking.

 

Make sure to preheat your oven before baking. Additionally, only open the oven door when it's necessary to change the rack.

 

Avoid baking the naan for more than 10 minutes on each side. The longer you leave the naan in the oven, the harder it will become. Getting the temperature and timing right is crucial for achieving soft naan.

 

If you find that your naan has dried out as soon as it finishes baking, sprinkle it with some water, brush on melted butter, and wrap it in foil. This will help restore moisture.

                                                 

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:

Bread loaf

Feteer afghani naan

Pav bread

Keema naan

Simple burger bun

For the best result, follow my detailed step-by-step photo instructions and tip.s

                                       

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

                                       

Add baking soda, salt, yogurt, and ghee.

                    

Stir to mix up very well until everything is incorporated.d Once mixed, ed 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 the dough, adding more water as necessary to ensure that the dough remains soft and loose. You can use a machiorhandsndsnds to knead.

                         

                         

Grease the large bowl with a little oil. 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.ns

                     

Each dough ball's weight should be between 1and 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 doughball. 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. In the 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, for 7-8 minutes. Keep the baking tray on the bottom rack of the oven. Keep the upper grilloff.  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.d Next, put the baking tray on top of the oven rack.k, Turn off the bottom grill.

Turn on the upper grill because we need to broil the naan till a 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 the naan texture and softness in the picture below.

                            

This organic naan can be served with doodh patti chai.

                               

Beef Maghaz Nihari Recipe

Beef Maghaz Nihari || Maghaz Nihari || How to make beef Maghaz nihari with step-by-step photos and Video

Beef Maghaz Nihari is a traditional aromatic relish thick gravy curry recipe that is prepared with meat and spices along with wheat flour batter. Beef Maghaz Nihari originated in Punjab, Pakistan, where people like to eat Nihari with naan, tandoori roti, and Chapati because of its spicy and flavored taste. 

It is known as a  Beef Magaz Nihari. The main ingredients are meat with bones and homemade nihari masala powder.

                                                                   

My Latest Magaz Nihari Video Recipe

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Place a 1.5-liter pressure cooker on the stove, heat the ghee, let it melt, then add ginger garlic paste. Sauté it until the aroma arises. Add meat and bone and stir until it changes color.

Now add homemade nihari masala and yogurt, and mix it well.l 

Add 500 ml water to the cooker and bring it to a boil. Now set the pressure for 20 minutes. After 20 minutes, take out all bones and meat from the cooker, discard all bones by taking the t merrow from them, and set aside.

Drain out all serving red oil (tarry) and set aside; it will work at the time of serving. 

In a small bowl, add 2 tbsp roasted wheat flour and some warm water, and whisk it well. Add half the quantity of wheat flour mixture to the gravy. Stir to combine well and cook for around 15 minutes on a low flame.

Meanwhile, take a saucepan/pot, add water, turmeric powder, and a bit of salt, bring it to a boil, then add the brain and allow it to cook for 5 minutes. Now, remove from the flame.e

Discard all water and rest it for 4 to 5 minutes, then devein it.

Now put the brain in nihari and cover the pot with a lid for 15 minutes more on low flame.

After 15 minutes, take out the brain from the nihari and add the remaining wheat flour mixture. Stir it and simmer it for 10 minutes more.e

Turn off the flame and transfer to the serving dish. Put half the brain and marrow into the nihari and pour serving oil over it. Sprinkle some coriander leaves, grated ginger, green chili, and lemon.n

Now ready to hot serve with naan, chapati, tandoori naan 

                              

Mutton Handi recipe

Mutton Masala | Mutton Handi || How to Make Mutton Handi with step-by-step photos

Mutton Handi is a flavored, thick, and spicy meat curry this is my family’s version that is cooked in the “Bihari” household, it is called Mutton Handi in the local language, You'd not have heard about this recipe, and very delicious, soft tender and mouthwatering meat curry that can be cooked with beef, mutton or lamb, here to understand have written masala right word is Handi.

I prepared mutton handi from our culture, as well as making mutton meat with special Handi masala that contains only 3 whole spices. Then all three spices are roasted in a pan over low heat and then ground to make a fine powder.

                                                

This special masala brings an actual taste of Handi in curry. If you don't add sonth(ginger powder) and fennel seeds to the nihari, you will never bring an authentic nihari taste without these special spices; likewise, even this Hundi masala works the same

The simple and quite amazing taste of this curry can be served with paratha, naan, and any type of flavored rice  

Tips:

To make a delicious mutton curry, selecting the right meat is crucial. Choose fresh and tender cuts, as they will result in soft and succulent mutton or beef after cooking. 

Typically, using bones with mutton or beef will yield a rich gravy when slow-cooked. The flavor from the bones enriches the gravy, making it thick and flavorful.

If possible, cook in a clay pot to enhance the overall taste.      

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

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Firstly, clean and rinse the mutton under running water, and take all the ingredients and prepare them

Heat the pan and dry roast cumin seeds, coriander seeds, and black pepper over low heat for 1-2 minutes; shift to the mortar/grinder jar and grind it till it turns to a fine powder.

Whisk the yogurt and keep it aside. 

Heat the oil in the pot and put the onions; sauté the onions for 5 minutes, then add the mutton.

Fry the mutton with onions until it changes color, then add ginger and garlic, put papaya paste/cubes to the meat, and stir well. 

Now start combining all dry spices, and keep the flame low while adding spices.

Keep mixing the meat with spices on medium flame; lastly, add basic garam masala and stir to combine until the oil is separated.

 

Now add yogurt, then further stir to mix well until the meat is roasted with masala.

Now pour water and stir to combine well, bring to a boil, cover the lid, and allow it to cook for about 30-40 minutes.

Now roast the meat until oil comes on top, then put roasted spices, stir well with roasted ground spices.

Pour 1 cup of boiled water into the curry, bring to a boil on a high flame, then cover the lid and reduce the flame to low.

Simmer it for 15 minutes; now the mutton handi is done.

Then transfer to the serving bowl/dish.

To serve with rice, roti, naan, or paratha