Pakistani Roghni Naan

5 from 2 votes

Roghni Naan is a Pakistani leavened flatbread made with flour, yogurt, ghee, and yeast, then baked in a hot tandoor oven.

Prep Time10

Cook Time10

Rising time1

Total Time1 20

Course: Side Dish

Cuisine: Asian, Indian

Diet: Halal, Vegetarian

Servings: naan

Calories: 269kcal

Place the lukewarm water, yeast, flour, baking powder, ghee, yogurt, and salt in a large bowl.
Mix well using your hand until it forms a soft and sticky dough.
Cover the bowl with a clean kitchen towel or a cling film and leave it somewhere warm to let it rise until it doubles the size. The rising time might vary depending on the temperature of the room.
When the dough doubles the size, divide the dough into 4 equal pieces.
Preheat your oven to 220° C (430° F) and line 2 baking trays with parchment paper.
Turn the dough pieces into balls and let them rest for another 15 minutes on a lightly oiled surface.
Roll the dough balls out into 15 cm (6") Ø circles on a lightly oiled surface and place them on baking trays.
Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
Place them in the hot oven and bake them for 10 minutes (5 minutes on each side), until they are lightly browned.
Lightly brush them with ghee and sprinkle some sesame seeds or nigella seeds.

Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
Double the amount of the yeast if you want to use fresh yeast.

If your Raghni naans come out of the oven hard, lightly butter them with ghee, place them on top of each other and cover with tin foil.

You can cook your naans on a grilled or a heavy-based pan if you don't want to use your oven. Simply heat your pan on high heat and cook both sides for a couple of minutes, until golden brown.