World Flavors Cookbook

Roghni Naan

A thick, soft, and pillowy leavened flatbread, enriched with ghee and topped with sesame seeds. Often served at festive gatherings.

Cuisine: Pakistan

Ingredients

• 4 cups All-purpose flour
• 1 tsp Instant yeast
• 1 tsp Sugar
• 1 tsp Salt
• 1/2 cup Milk, warm
• 2 tbsp Yogurt
• 4 tbsp Ghee, melted
• Sesame seeds (white and black)
• Egg wash (1 egg yolk + 1 tbsp milk)

Instructions

1. Mix flour, yeast, sugar, and salt. Add warm milk, yogurt, and ghee. Knead into a soft, smooth dough.
2. Cover and let it rise in a warm place for 2 hours until doubled in size.
3. Punch down the dough and divide into 6 balls. Roll each into a thick circle.
4. Use your fingertips or a specialized stamp to create the characteristic dimpled pattern on the surface.
5. Brush with egg wash and sprinkle sesame seeds.
6. Bake in a preheated oven at 220°C (or on a tawa) until puffed and golden brown. Brush with more ghee immediately.