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Recipe

Roghni Naan

1 h 50 min · Serves 6 · Pakistani

Why make it

Soft, slightly rich oven-baked naan brushed with ghee and topped with sesame and nigella seeds. It's made with milk and egg, so it stays tender and needs no tandoor.

Serves 6

You’ll need

  • 500 g plain flour (maida), plus extra for dusting
  • 2 tsp instant yeast
  • 1 tbsp sugar
  • 1 tsp fine salt
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • 250 ml whole milk, warm (about 38°C)
  • 3 tbsp cooking oil, plus extra for the bowl

+ 4 more in the full recipe
1

Step 1 of 9

Stir the flour, yeast, sugar, salt and baking powder together in a large bowl. Make a well in the centre.
2

Step 2 of 9

Add the egg, warm milk and oil. Mix with your hand until a shaggy dough forms, adding a splash more milk if any dry flour remains.
3

Step 3 of 9

Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, soft and springs back slowly when pressed.
4

Step 4 of 9

Place the dough in an oiled bowl and turn it once to coat. Cover with a damp cloth and leave somewhere warm until doubled in size.
5

Step 5 of 9

Put a heavy baking tray or pizza stone on the middle rack and heat the oven to 250°C (or its highest setting) for at least 30 minutes while the dough finishes rising.

The last 4 steps are in the full recipe.

Cook’s tip

Preheating the tray properly is what gives the naan its quick puff and soft centre. Don't skip it.

Ready to cook?

Roghni Naan

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 Get the full recipe