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Roghni naan

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A Pakistani-style enriched yeast naan, marked before baking and finished with butter. This home method serves five.

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A golden, fork-marked Roghni naan with a light butter sheen on a pale ceramic plate.

A butter-finished naan

Roghni naan is an enriched bread associated with Pakistan. This oven version uses a yeast dough with butter and fork marks. Other recipes include milk, yogurt, egg or sesame; those ingredients are not universal to every version.

Sources for this section

History

Roghni naan is documented in Pakistani cuisine; its earliest date and precise origin are not established.

Ingredients

Yield 5 servings · Scaling: source batch only

Plain wheat flour
500 g
Yeast
7.4 mL1½ tsp as recorded
Sugar
15 mL1 tbsp as recorded
Salt
To taste
Butter
89 mL6 tbsp as recorded
For dough and brushing
Warm water
Amount not stated
As needed for yeast and dough

Method

Risks and precautions · Standard risk

Contains wheat and dairy.

Bake the dough through; do not taste raw flour.

  1. Dissolve the yeast and sugar in warm water. Once the yeast begins to rise, mix with flour, salt and butter.
  2. Add water as needed and knead to a soft dough. Leave to rise for 2–3 hours; the source does not specify a measured holding temperature.
  3. Fold the dough and divide into portions. Flatten each into a naan and mark its surface with a fork.
  4. Bake in a preheated 200°C oven for 8–10 minutes. When golden, brush with butter and bake for a few more minutes. Serve hot.

Conditions

Yield5 servings

Places

Pakistan

Documented preparation · Country evidence

The source documents a Pakistani-style preparation; no precise birthplace is established.

See Pakistanon the mapLocation source 1 →

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Sources