Roghni Naan
A rich and soft Mughlai flatbread, leavened to perfection and brushed with butter. Topped with sesame seeds, this naan has a slightly sweet taste and a pillowy texture, making it the perfect partner for rich curries and kebabs.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm milk, sugar, and active dry yeast.
- c.Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy. This process is called 'proofing' and confirms the yeast is active.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the all-purpose flour and salt.
- c.Create a well in the center. Pour in the proofed yeast mixture, yogurt, 2 tbsp of melted ghee, and the optional beaten egg.
- d.Gradually mix the wet and dry ingredients with a spatula or your hands until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. The dough should be slightly tacky but not overly sticky.
- 3
Step 3
- a.First Rise (Fermentation)
- b.Form the dough into a ball and place it in a lightly greased bowl.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free location for 90 minutes, or until it has doubled in volume.
- 4
Step 4
- a.Shape the Naans
- b.Preheat your oven to its highest setting, at least 260°C (500°F). Place a pizza stone, cast-iron skillet, or an inverted heavy baking sheet in the oven to preheat as well.
- c.Gently punch down the risen dough to release the air.
- d.Divide the dough into 4 equal portions and roll each into a smooth ball.
- e.On a lightly floured surface, roll one ball into a teardrop or oval shape, about 1/4-inch thick.
- 5
Step 5
- a.Top and Bake
- b.Brush the top of the shaped naan with a little milk.
- c.Sprinkle generously with sesame seeds and nigella seeds, gently pressing them into the dough.
- d.Carefully remove the hot baking surface from the oven and place the naan on it. Alternatively, use a pizza peel to slide the naan onto the hot surface in the oven.
- e.Bake for 4-6 minutes, until the naan puffs up and develops golden-brown spots. For a tandoor-like char, you can switch to the broiler for the last 30-60 seconds, watching it closely to prevent burning.
- 6
Step 6
- a.Finish and Serve
- b.Once baked, immediately remove the naan from the oven and brush generously with the remaining melted ghee.
- c.Repeat the process for the remaining dough balls.
- d.Serve hot with your favorite curries like Butter Chicken or Paneer Makhani.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is warm (around 110°F/43°C), not hot. Hot liquid will kill the yeast, preventing the dough from rising.
- 2A very hot oven and a preheated baking surface are crucial for achieving the characteristic puffy, slightly charred texture of naan.
- 3Don't over-flour your work surface while kneading. A slightly sticky dough results in a softer, more tender naan.
- 4For a richer flavor, use full-fat yogurt and good quality ghee.
- 5If you don't have an oven, you can cook the naan on a hot cast-iron skillet. Cook one side until bubbles form, then flip and cook the other side until golden brown.
Adapt it for your goals.
Garlic Roghni Naan
Add 2-3 cloves of minced garlic to the melted ghee used for brushing at the end. You can also sprinkle with fresh chopped cilantro.
Whole Wheat NaanWhole Wheat Naan
Replace half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need a little extra liquid as whole wheat flour absorbs more.
Stuffed NaanStuffed Naan
Before rolling, flatten a dough ball and place a spoonful of filling (like spiced potatoes, paneer, or minced meat) in the center. Seal it and then roll it out carefully.
Why this is on our healthy list.
Provides Instant Energy
The carbohydrates from the all-purpose flour are a primary source of energy, making this bread a fulfilling accompaniment to any meal.
Source of Protein
With ingredients like milk, yogurt, and an optional egg, Roghni Naan contributes to your daily protein intake, which is essential for muscle repair and growth.
Contains Essential Minerals
Sesame seeds are a good source of minerals like calcium, magnesium, and zinc, which support bone health and immune function.
Frequently asked questions
One homemade Roghni Naan contains approximately 400-450 calories, depending on the exact size and amount of ghee used. The richness comes from the flour, ghee, milk, and optional egg.