Roghni Naan - SUPER Soft Recipe!
Fatima Cooks recipe - Pakistani
- Prep time
- 2 hr 30 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup whole milk
- 1 packet (1 packet=7g yeast)
- 1 tbsp butter
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
- 4 tbsp yogurt
- 5 cups self-raising or plain flour (self-raising flour will lead to a fluffier naan)
- Sesame seeds (as needed)
- Nigella seeds (as needed)
- Milk (to brush over the Naan)
- Butter (to brush over the Naan)
Instructions
- 1
Take a large bowl and add warm milk into it, followed by a packet of fast-action yeast. Allow that to sit for a few moments.
- 2
Add the butter. Whisk in - the butter will likely melt if the milk is still warm.
- 3
Now add sugar and salt. Mix through.
- 4
Add in the egg and whisk.
- 5
Now, add the yogurt. Whisk through.
- 6
Add the white flour. Add in a bit at a time - around the 500-650g mark you'll begin to be able to knead it without it being overly sticky. Once you get to that stage, give the dough a good kneading. You can turn it out onto your countertop if it helps you to knead more thoroughly.
- 7
Once it's been kneaded well, place it back into a bowl, brush it with oil and then cover with some cling film. Leave it in a warm place until it has doubled in size (about 2-3hrs, depending on how warm it's kept.
- 8
Once the dough has risen and you're ready to roll the Roghni Naans out, divide the dough into 7-8 portions. The dough WILL feel tacky. Tacky is GOOD because it means the dough has enough moisture for the Naan to be soft post-cooking. Flour your surface as needed to mitigate the tackiness.
- 9
Roll the Naan out as you would roti. Please refer to the video on this page if you would like clarity on how to roll the Naan out.
- 10
Once it's been rolled out, take the end of your rolling pin or a wooden spoon and poke holes into the surface of the Naan. Make the holes using ample pressure - it's OK if the holes pierce the surface of the dough.
- 11
Brush over the surface of the Naan with some warm milk, followed by pressing in a sprinkling of sesame seeds and nigella seeds using your hands or rolling pin.
- 12
Bake in a preheated oven at 200 degrees Celsius for 8-10 minutes OR cook over a skillet/tava on the stovetop, flipping in between till the Naan is golden
- 13
Once removed from the oven/skillet, brush over with butter.