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


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


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



  • 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


  • 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


  • 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


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

Keywords: Roghni naan