Roghni Naan Pakistani Recipe at Home by Aqsa's Cuisine, Soft Flat Bread, Naan Recipe for Eid Dawat

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

In a large bowl, add approximately 500 grams of all-purpose flour.

Add 0.5 tablespoon of salt, 0.75 tablespoon of sugar, 0.5 tablespoon of instant yeast, and 0.5 teaspoon of baking soda to the flour.

Mix all the dry ingredients well and make a hole in the center.

Add 30 grams of melted ghee and 0.5 cup of room temperature yogurt into the hole.

Gradually add 1 cup of warm milk while mixing to form a soft dough.

Knead the dough and apply 0.5 tablespoon of ghee or oil on top, then cover it and let it rise in a warm place for 2-3 hours.

After the dough has doubled in size, remove the air and transfer it to a clean surface.

Divide the dough into equal portions and shape them into balls, covering them as you go.

Take one ball, sprinkle dry flour on it, and press it down before rolling it out to the desired thickness.

Preheat a flat pan on medium to low flame.

Place the rolled naan on the pan and shape the edges with your fingers.

Use a scraper or butter knife to create marks on the naan.

Brush the naan with the egg yolk and milk mixture.

Sprinkle white oil on top and cook the naan on the pan for 4-5 minutes on low flame.

To add color to the top, broil the naan in the oven for 4-5 minutes until desired color is achieved.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens