baked roghni naan

Traditional soft and fluffy Pakistani flatbread baked in the oven

Pakistani-Style Roghni Naan

all-purpose flour

whole-wheat flour

instant yeast

tsp baking soda

tsp salt

tsp sugar

tbsp full-fat yogurt

neutral oil

milk (lukewarm)

sesame seeds

unsalted butter (melted)

In a bowl combine all the dough ingredients. Knead into a soft dough with the help of warm water. You can use a machine or hands to knead.

Grease a large bowl and put the dough in it. Pat with some oil and cover with a towel or cling.

Put the bowl in a warm place and let the dough rise for 2 hours till it doubles in size.

Divide the dough into 4 equal portions and make balls.

Dust your surface with all-purpose flour and roll out the dough to 20cm big circles.

Transfer all the naans onto a baking tray lined with parchment paper. Don't keep the naans too close as they will rise during baking.

Brush lukewarm milk on each naan and sprinkle sesame seeds on top.

Make indents on the naan with a stick (as shown in picture above) or use your fingers.

Put the baking tray into a preheated oven at 240 C for 10-12 mins.

Flip sides at around 8 mins. Keep an eye on the naans as all ovens work differently. Over-baking can make them hard.

Take out when the naans are golden. Immediately brush with melted butter.

Keep the naans wrapped in foil or covered in an airtight box till they are ready to be served.

https://www.youtube.com/watch?v=XMi1nc78T3k

These are fluffy, soft homemade Roghni Naan baked in the oven. Roghni Naan is a traditional Pakistani flatbread made in a tandoor (hot clay oven). In this recipe, we are going to achieve the same taste and texture without a tandoor and by using an oven instead. Make it this Bakra Eid and enjoy with family!

Written Recipe (with TIPS): https://www.chilitochoc.com/baked-roghni-naan/

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Homemade Roghni Naan in the Oven (Bakra Eid Recipe)

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