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
- 1/2 tsp baking soda
- 3 tbsp ghee or butter (45g)
- 3/4 cup warm milk (180g)
- 3/4 cup warm water (180g)
- 2 tbsp plain yogurt
Assembly:
- Sesame seeds for the top
- 1 egg yolk and 1 tbsp milk for egg wash
- 1-2 tbsp 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