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Best Easy Roghni Naan Recipe

Name: Best Easy Roghni Naan Recipe
Total time: 80 min
Yield: 110 g
Ingredients: all-purpose flour 2.5 cups; whole milk 0.75 cup; plain yogurt 0.25 cup; active dry yeast 2.25 tsp; sugar 1 tbsp; salt 1 tsp; baking powder 0.5 tsp; unsalted butter 3 tbsp; nigella seeds (kalonji) 1 tsp; sesame seeds 1 tsp

Roghni 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.

Cook 80 min Difficulty NORMAL 268 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

all-purpose flour 2.5 cups
whole milk 0.75 cup
plain yogurt 0.25 cup
active dry yeast 2.25 tsp
sugar 1 tbsp

Seasonings/Sauce

salt 1 tsp
baking powder 0.5 tsp
unsalted butter 3 tbsp
nigella seeds (kalonji) 1 tsp
sesame seeds 1 tsp

Nutrition summary

Carbohydrates 49 g 73%

Protein 6 g 9%

Fat 5 g 18%

Serving size 110g

Cooking steps

1

Warm the milk until just lukewarm (not hot). Add yeast and sugar, stir well, and let sit for 10 minutes until frothy.
2

In a large bowl, combine flour, baking powder, and salt. Create a well in the center and pour in the milk-yeast mixture and yogurt.
3

Mix and knead the dough on a lightly floured surface for 8–10 minutes until very smooth. Cover with a damp cloth and let rest in a warm place for at least 90 minutes or until doubled in size.
4

Preheat a heavy skillet or baking stone over medium-high heat (or heat a broiler/tandoor to high). Divide dough into 6 equal balls; roll each out into an oval about 1/4-inch thick.
5

Brush the top of each naan generously with melted butter. Sprinkle nigella and sesame seeds on top. Press seeds into the surface lightly with your fingers.
6

Carefully place naan (seed-side up) on the hot skillet or stone. Cook for 1–2 minutes until you see bubbles and golden spots appear. Flip, cook 1 minute on the other side, then finish under a broiler or open flame for a subtle char, watching closely to avoid burning.
7

Serve hot, brushing again with butter if desired, to ensure pillowy softness and the signature roghni sheen.

Personalized Q&A

Q. What's the key ingredient in this Roghni Naan recipe?

The defining ingredient for Roghni Naan is all-purpose flour, which gives the bread its characteristic pillowy and soft texture. The inclusion of yogurt and milk further tenderizes the dough, while nigella and sesame seeds add the distinct flavor and classic look to the naan.

Q. What's the most important tip for getting authentic naan texture?

Kneading the dough thoroughly until smooth and allowing it to rise fully are crucial for a soft, pillowy naan. Cooking over high heat and briefly finishing under a broiler or open flame ensures both the signature char and a fluffy interior.

Q. How can I prevent my naan from being dry or tough?

To avoid dry or tough naan, don’t overcook—once bubbles form and the bottom is golden, flip and cook briefly. Generously brushing with melted butter before and after cooking locks in moisture for that signature softness.

Q. How many calories, carbs, and protein are in each Roghni Naan serving?

Each serving (110g) of this Roghni Naan provides 268 kcal, 49g carbohydrates (73% of calories), 6g protein (9%), and 5g fat (18%).

Best Easy Roghni Naan Recipe

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