Homemade Roghni Naan

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Homemade Roghni Naan

Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Servings 8



  • 4 cups all-purpose flour 520g
  • 1 tbsp granulated sugar
  • 1 tsp salt adjust to taste
  • 2 tsp yeast
  • ½ tsp baking soda
  • 3 tbsp ghee or butter 45g
  • ¾ cup warm milk 180g
  • ¾ cup warm water 180g
  • 2 tbsp plain yogurt


  • Sesame seeds for the top
  • 1 egg yolk and 1 tablespoon milk for egg wash
  • 1-2 tablespoons butter or ghee to brush on the naans


  • Mix all the dough ingredients in the bowl of a stand mixer. Use the dough hook attachment and knead for 7-8 minutes until you have a smooth, soft, and stretchy dough. Transfer it to an oiled bowl, cover, and let it rest in a warm, humid spot for 2 hours or until it doubles in size.
  • Divide the dough into 8 equal pieces (about 120g each) and roll each piece into a ball. Cover them with a wet tea towel and let them rest for 20 minutes.
  • Heat a cast iron skillet on the stove over medium-low heat.
  • Working with one ball at a time, roll it gently with your hands or a rolling pin on a lightly floured surface. Aim for a naan that’s 7-8″ in diameter.
  • Gently transfer the naan onto the skillet, turn the heat to medium-low, and use a wet naan stamp to create the Roghni Naan shape. Brush it generously with egg wash and sprinkle sesame seeds over the top.
  • Cook the naan for 3-4 minutes per side until it turns golden. Brush it with butter immediately, then cover it or enjoy it fresh.
  • Repeat these steps until all the naans are cooked. Get ready to savor the homemade goodness! 🍞✨

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