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Roghan Josh Naan is a soft, tandoor-baked Indian bread with a pillowy texture and subtle charred flavor. This classic accompaniment is essential for family curry nights and Indian feasts.
In a large mixing bowl, combine warm milk (100–110°F) with granulated sugar and active dry yeast; let stand for 8–10 minutes until foamy.
Stir in yogurt, melted unsalted butter, and kosher salt, mixing thoroughly to blend all wet ingredients.
Gradually add all-purpose flour and gently knead for 8–10 minutes until the dough is smooth and elastic; adjust flour if the dough feels sticky.
Cover the dough with a damp cloth and allow to rise in a warm spot for about 1 hour, or until doubled in size.
Punch down the dough and divide into 6 equal balls; roll each ball into an oval shape (roughly ¼ inch thick).
Sprinkle nigella seeds on top of each naan and gently press them in.
Preheat a cast iron skillet or griddle over medium-high heat until very hot; add a rolled naan, cook for 2 minutes until bubbles form and the bottom is golden brown.
Flip and cook the other side for about 1 minute, optionally using tongs to char edges over an open flame for authentic tandoori flavor.
Brush the hot naan with melted butter and serve immediately.
