BAKE WITH ZOHA

  • Recipes
  • About
  • Shop
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Shop
  • Contact
search icon
Homepage link
  • Recipes
  • About
  • Shop
  • Contact
×
Home » Pakistani

The Best Homemade Roghni Naan (Pakistani)

Published: Jun 5, 2023 · Modified: Jul 31, 2023 by Zoha · This post may contain affiliate links · 8 Comments

↓ Jump to Recipe

Chances are, when you hear naan, you think of plain white naan. But what if I told you, there's actually a superior naan saved for special occasions in Pakistan called "Roghni Naan"? Roghni Naan is softer, thicker, and richer than plain naan, has a beautiful golden shine on it, and is covered with sesame seeds which add more texture and flavor to it. It is truly incredible with all sorts of curries or, as I personally like it, on its own with a cup of chai! In fact, Roghni Naan fried and eaten for breakfast the next day is even better. Anyone who's grown up in Pakistan knows exactly what I'm talking about! And if you have never been introduced to Roghni Naan, I highly recommend giving it a try!

I've included an in-depth guide on making these naans at home in this post, and I highly recommend taking a thorough read through before attempting to recreate the recipe.

pile of 4 roghni naans on a tea towel. Naans have a beautiful golden color and sesame seeds on them

WHAT TO EXPECT FROM THIS RECIPE

Now, I wish I could tell you that these Roghni Naans are just as good, or better, than the fresh naan you get from the tandoor in Pakistan. But that simply will not be true. Because we all know nothing really ever comes close to naan made by professionals with years of experience using traditional clay ovens that have pure magic in them.

But, I can tell you that these naans come pretty close, and taste amazing. Homemade naan can never achieve the exact same texture as naan made in clay ovens, but these are incredible regardless. They are soft, fluffy, and have that classic Roghni Naan look and taste. So, I do believe they are absolutely worth trying, especially if you live in a country where you don't have access to Roghni Naan!

INGREDIENTS REQUIRED

Here's what you will need for this recipe (exact quantities are in the recipe card at the end of this post):

overhead picture of all the ingredients needed to make roghni naan in small bowls
  • All purpose flour (or sub bread flour)
  • Sugar
  • Salt
  • Yeast - I use and recommend active dry yeast
  • Baking soda - added in all Roghni naan recipes to give the extra rise
  • Ghee or butter
  • Warm milk - it should be warm, almost hot, to touch, but not scalding hot. Try to aim for ~100-110F in temperature
  • Warm water
  • Plain yogurt - this adds moisture to the naan and provides a reagent for the baking soda to react with
  • Sesame seeds - you can use a mixture of white and black but I used white
  • Egg yolk and milk for an egg wash
  • More butter or ghee for serving
one soft and golden roghni naan being torn into half by 2 hands revealing their soft texture

HOW TO MAKE HOMEMADE ROGHNI NAAN

Let's walk through the process to make these naans, shall we?

First, check out this video:

[adthrive-in-post-video-player video-id="mpuNgdsg" upload-date="2023-07-25T01:21:12.000Z" name="Roghni Naan" description="How to make Pakistani roghni naan" player-type="default" override-embed="default"]

1. Prepare the dough

This part is easy. Add all the ingredients to the bowl of a stand mixer, and knead using the dough hook attachment for about 7-8 minutes on medium high speed, until the dough becomes soft, smooth and stretchy.

You can also knead this dough by hand. First use a wooden spatula to bring the dough together, then knock it out onto a clean surface lightly dusted with flour, and use your palms and a dough scraped to knead it for 10-15 minutes. This will be sticky at first, but will eventually come together. Avoid the temptation to add more flour!

Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and place in a warm, humid place. Let the dough rise for about 2 hours - it should at least double in size.

roghni naan dough in a glass bowl before rising

2. Shape the naan

Once the dough has risen, divide it into 6 to 8 equal balls, depending on how large you want the naans to be. Roll into balls, and let rise for a second time for 20 minutes, covered with a wet tea towel.

Now, you have 2 options for baking / cooking these naans: you can either cook the naans on the stove in a cast iron skillet, or you can bake them in a pizza oven. I found the pizza oven naan the best and closest to an original Roghni naan, but I understand not everyone has pizza ovens. A normal oven did not work as well for me.

Option 1: Stovetop

Heat a cast iron skillet on the stove on medium-low heat.

Working one piece at a time, gently roll out the ball into a flat circle shape, about 7" in diameter. You can use a rolling pin or do this by hand on a lightly floured surface.

Transfer the naan to the cast iron skillet, and turn down the heat to low. Wet a Roghni Naan stamp and press it onto the naan while it is still uncooked. Make sure to press all the way so the dough is punctured through. Brush on egg wash, and sprinkle over sesame seeds. Cook the naan for 3-4 minutes until it is golden on the bottom, then flip it over and cooked for 3-4 minutes again on the other side.

roghni naan being cooked on a cast iron skillet on the stove
pastry brush brushing egg wash on top of roghni naan on the stove
cooking roghni naan on the stove top with sesame seeds sprinkled on top

Remove the naan from the stove and immediately brush on butter or ghee. Keep it covered or eat fresh!

Option 2: Pizza Oven

I loved the Roghni Naan made in my Ooni pizza oven the most! Make sure the oven is fully preheated first.

Roll out the naan a bit larger than option 1, as the process of transferring it from a peel into the oven will make it shrink in size. Place it onto a pizza peel with a generous amount of all purpose or semolina flour. Spread it again if needed. Then press on the naan stamp, brush on egg wash, and sprinkle sesame seeds.

Transfer the naan from the peel into the oven, and cook for 2-4 minutes depending on how hot the pizza oven is. You will have to do a test naan to figure out the ideal temperature and time, and will likely need to turn the naan once during baking so it browns evenly on both sides.

Brush the naan with butter or ghee and serve!

Note that in this method, the naan does fluff up a bit more than the stovetop, taking away from the quilted look. But, on the other hand, the naan turns out softer!

pile of roghni naans on a tea towel. Naans are soft and golden with sesame seeds on them

HOW TO MAKE THE CLASSIC ROGHNI NAAN LOOK

Roghni Naan is known for its classic quilted look in which the naan can be torn into small squares. There are 2 ways to achieve this classic look:

Use a Roghni Naan Stamp

Ideally, you should use a Roghni Naan Stamp which is also used by Tandoor Shops in Pakistan. My mom found one for me from a market in Pakistan. I also found this option on Amazon which looks quite similar, although I haven't tried it myself.

Here are my tips to use the naan stamp effectively:

  1. Wet the stamp. This will help ensure the naan dough does not get stuck to the stamp, making it easier to release it. You can also brush with oil.
  2. Stamp hard! You want to puncture the dough all the way through. This will help ensure the naan does not form large air pockets inside, and help achieve the classic look of the Roghni Naan
  3. Stamp after placing the naan on the skillet, if using the stovetop method. This will ensure the shape of the naan is not ruined during the transfer

Use a knife

Alternately, you can try to create the Roghni Naan shape using a knife. After placing the naan onto the cast iron skillet, use the back of the knife to make deep indentations around the border of the naan, about half an inch inside the naan. Then use the knife blade to score lines such that tiny diamonds form on the naan. You want the lines to be deep enough that the naan can easily be pulled apart, but without cutting the naan all the way.

Watch this video for a good demonstration!

HOW TO STORE ROGHNI NAAN

Roghni Naan are best eaten fresh. Keep them covered in a tea towel in an airtight container or hotpot to preserve their freshness, otherwise they will start to dry out.

You can also freeze the naan for later. Wrap tightly in cling wrap in freeze. When you need to eat the naan, take it out of the freezer, run under tap water to lightly soak it, and then heat on the stovetop on both sides until the naan is reheated and crispy. You can also add some oil for a delicious fried naan!

RELATED RECIPES

If you like this recipe, also check out the following Pakistani recipes on my blog!

  • My Ultra Popular Tandoori Chicken Naan Buns
  • Delicious, Smokey and Spicy Chicken Tikka Sliders
  • Pakistani Style Chicken and Veggie Kachoris
  • Pakistani Lemonade
  • Easy Homemade Gulab Jamun
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pile of 4 roghni naans on a tea towel. Naans have a beautiful golden color and sesame seeds on them

HOMEMADE ROGHNI NAAN RECIPE (PAKISTANI)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Zoha
  • Total Time: 3+ hours with proofing
  • Yield: 8
Print Recipe
Pin Recipe

Description

An easy recipe to make soft and delicious Roghni Naans at home, with the quintessential golden quilted look!


Ingredients

Dough:

  • 4 cups all purpose flour (520g)
  • 1 tbsp granulated sugar
  • 1 tsp salt or more according to your taste
  • 2 tsp yeast
  • ½ tsp baking soda
  • 3 tbsp ghee or butter (45g)
  • ¾ cup warm milk (180g)
  • ¾ cup warm water (180g)
  • 2 tbsp plain yogurt

Assembly:

  • Sesame seeds for the top
  • 1 egg yolk and 1 tablespoon milk for egg wash
  • 1-2 tablespoon butter or ghee to brush on the naans

Instructions

  • Mix all the ingredients for the dough in the bowl of a stand mixer, and knead using the dough hook attachment for 7-8 minutes until a smooth, soft and stretchy dough forms. Transfer to a bowl sprayed with oil, cover, and rest for 2 hours in a warm, humid spot until the dough at least doubles in size
  • Divide the dough into 8 equal pieces (~120g each) and roll each piece into a ball. Cover with a wet tea towel and rest for 20 minutes
  • Heat a cast iron skillet on the stove on medium-low heat
  • Working one ball at a time, roll out gently with your hands or a rolling pin on a lightly floured surface. The naan should be 7-8" in diameter
  • Gently transfer the naan onto the skillet and turn the heat to medium low. Use a wet naan stamp to stamp the Roghni Naan shape onto the naan while it is still uncooked. Brush generously with egg wash and sprinkle over sesame seeds
  • Cook the naan for 3-4 minutes per side until it is golden. Brush with butter immediately, then keep covered or eat fresh
  • Repeat until all naans are cooked

Notes

Read the blog post above for how to cook the Roghni Naan in a pizza oven, and how to achieve the quilted look without a naan stamp

  • Prep Time: 30 min
  • Cook Time: 30 min
  • Category: Bread
  • Cuisine: Pakistani

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

More Pakistani

  • close up of a batch of paneer tikka naan buns with a shiny golden crust and sesame seeds
    Paneer Tikka Naan Buns
  • vegetable pakoras in a dish. they are golden and crispy. a small bowl of chutney on the side
    Crispy Vegetable Pakoras
  • Close up of three tandoori chicken garlic bread sliders that are being pulled apart from the bread with a cheese pull
    Tandoori Chicken Garlic Bread
  • overhead partial picture of a round copper pan with bread gulab jamun inside. gulab jamun have a deep golden color and are soaked in syrup
    Easy Bread Gulab Jamun

Comments

    Leave a rating and a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Misbah bilal butt says

    June 07, 2023 at 1:59 pm

    Aslam u alikum sister... kysi hai ap.. sister main puchna chah rahi thi naan ki recipe bilkul sahi hai.. kyun k kuch log recipe sahi nai batate so please muje reply krye ga

    Reply
    • Zoha says

      June 21, 2023 at 12:23 pm

      This is the recipe I follow! Not hiding anything 🙂

      Reply
  2. Kinza says

    March 06, 2024 at 5:34 pm

    loved the naans from this recipe! wouldn't change a thing.

    Reply
    • Zoha says

      March 10, 2024 at 5:21 am

      So happy you like them 🙂

      Reply
  3. Roghni naan maker from Bristol, UK :) says

    April 13, 2024 at 2:09 am

    You can also make the roghni naan using the top down grill that most kitchens have atleast in UK/Ireland. We bake them using a pizza stone bought from lidl (for 10 pounds or so)

    First warm the stone 7-10 minutes using full power grill , then put 2-3 naans and continue full power. they will bake very quickly (like clay oven). Turn around and if needed bake a bit more (this also ensures naans are cooked all the way)

    Enjoy.

    Reply
    • Zoha says

      April 16, 2024 at 4:49 pm

      Thanks for the wonderful tip 🙂

      Reply
  4. Yaseen says

    May 10, 2025 at 11:32 am

    This is my favourite recipe. I have saved it and use it again and again to make roghni naan and also Turkish style pide and pizza. I sometimes use the electric grill in oven. and sometimes just oven.

    Reply
    • Zoha says

      May 11, 2025 at 7:15 pm

      Aww, you made my day. Thank you!

      Reply
girl (zoha) sitting with arm propped on counter, smiling at camera, muffins and brownies in front of her

Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

More about me →

Latest

  • 9 sticky banana bread cinnamon rolls with cream cheese icing spread on 5 of them
    Sticky Banana Bread Cinnamon Rolls
  • slice of no bake mango cheesecake on a small plate with another in the background. the cheesecake has a golden crust, creamy cheesecake, and mango pulp, and is decorated with mangoes and cream
    No Bake Mango Ice Cream Cheesecake
  • stack of chocolate churro french toast bites on a cake stand, one is in focus and chocolate is oozing out of it
    Chocolate Churro French Toast Bites
  • close up of chocolate pudding cake in a dish with a spoon pulling out a scoop showing the molten pudding fudge sauce on the bottom
    Microwave Chocolate Pudding Cake

Popular

  • a close up picture of a slice of cheesecake placed sideways on a small plate with a fork taking out a bite. the cheesecake has a very creamy, silky texture, a crispy golden crust, and whipped cream on top
    The BEST Cheesecake Recipe (New York style)
  • chicken alfredo lasagna in a dish. lasagna has a beautiful golden cheesy crust and is garnished with chopped parsley
    The Best Easy Chicken Alfredo Lasagna
  • Moist chocolate cake with a shiny chocolate ganache, spatula taking out one slice from the cake
    Easy Chocolate Cake From Scratch (Under 1 Hour!)
  • biscoff tiramisu dessert from the top in a dessert cup with pretty piping of biscoff cream, crushed biscoff cookies, and drizzled cookie butter. a spoon is taking out a bite revealing layers of cream and cookies inside
    Easy Biscoff Tiramisu

Footer

↑ back to top

Connect

About me

Subscribe to my newsletter

Contact me

Policies

Privacy policy

Terms and conditions

Copyright @ Bake With Zoha LLC. All rights reserved.