Roghni Naan is a very moist and tasty Pakistani bread which is baked in the oven. You can make it by using few simple ingredients; once you try & taste this Roghni Naan you will make it for years to come. Goes great with karahi, tikka, and can be served with almost anything.
Check it out the Roghni Naan Recipe here!!
[one_fourth]Prep Time: 2 hours + 20 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 2[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 cups plain flour
- 1 cup butter, melted
- 2-1/2 teaspoon instant yeast
- 1 teaspoon salt
- luke warm milk as required
[/tab] [tab]Yield: 2 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Dissolve yeast in luke warm milk and leave it for 20 minutes to rise.
Sift flour in a mixing bowl. Rub butter and knead with yeast-milk mixture.
Make a soft dough. Cover with a wet cloth and leave for 2 hours.
Preheat oven to 200 degree C.
Make small balls out of the dough and roll into the shape of Naan.
Prick it with a fork and brush with milk.
Sprinkle sesame seeds over them.
Bake, in the preheated oven, for 8-10 minutes or until lightly browned.
Remove from the oven. Brush with butter and again bake another 2 minutes or until done.
Transfer into a serving platter. Roghni Naan is ready to serve. ENJOY!!
- Serve with Mutton Karahi.
If you like Roghni Naan Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Roghni Naan, do share with us and we would be glad to give it a try.