🫓 Roghni Naan
Roghni Naan is a rich, slightly sweet and soft naan brushed with butter or ghee and traditionally topped with sesame seeds. It’s especially popular in Pakistan and North India and pairs beautifully with korma, karahi, or rich curries.
“Roghni” comes from roghan, meaning oil or clarified butter—so this naan is known for its glossy, enriched finish.
🛒 Ingredients (Makes 6–8 naan)
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- ½ tsp baking powder
- 2 tbsp oil or melted ghee
- ½ cup plain yogurt
- ¾–1 cup warm milk (as needed)
- 1 egg (optional, for softer richer dough)
Topping:
- 1 egg yolk + 1 tbsp milk (for brushing)
- Sesame seeds
- Nigella seeds (optional)
🥣 Instructions
1️⃣ Make the dough
Mix flour, yeast, sugar, salt, and baking powder.
Add yogurt, oil/ghee, egg (if using), and warm milk gradually.
Knead 8–10 minutes until soft and slightly tacky.
2️⃣ First rise
Cover and let rise 1–1½ hours until doubled.
3️⃣ Shape
Divide into balls. Roll into oval or teardrop shapes (about ¼ inch thick).
4️⃣ Top it
Brush with egg yolk mixture. Sprinkle sesame (and nigella) seeds.
Use your fingers to gently press decorative indentations on top (classic Roghni look).
5️⃣ Cook
Tawa (stovetop):
Cook on a hot skillet until bubbles form. Flip and cook until golden spots appear.
Finish directly over flame for light charring if desired.
Oven method:
Bake at 475°F (245°C) on a hot baking stone for 6–8 minutes.
6️⃣ Finish
Brush immediately with melted butter or ghee.
💡 Tips
- Yogurt gives softness—don’t skip it.
- For extra richness, replace half the milk with cream.
- Store wrapped in a towel to keep soft.
- Reheat briefly on a skillet, not microwave (keeps texture better).
If you’d like, I can also share a traditional tandoor-style version or a garlic Roghni variation.
