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Roti, naan & breads

Roghni Naan Recipe

روغنی نان بنانے کا طریقہ

Roghni naan made at home: a rich milk, egg and ghee dough, brushed with egg glaze and sesame seeds and baked very hot until golden and soft.
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Illustration of Roghni Naan

Prep

25 min

Cook

20 min

Marinate / soak

2 hr

Serves

4

Difficulty

Medium

Spice

Mild

Roghni naan is the richer cousin of the plain naan: 'rogh' means fat, and the dough is made with milk, egg and ghee, so it is soft, slightly sweet and keeps well. In Pakistan it is the naan you order with nihari, paye or a dawat spread, glossy on top and covered with sesame. At home a very hot oven and a preheated tray give a close result.

Ingredients

4 servings

For 4 servings

Measures

For the topping

Method

  1. Mix the maida, yeast, sugar and salt. Add the egg and melted ghee, then the milk gradually, and knead for 8 to 10 minutes into a soft, smooth, elastic dough.

    ⏱ 10 min

  2. Put the dough in an oiled bowl, cover and leave in a warm place until doubled.

    ⏱ 90 min

  3. Divide into 4 balls, cover and rest. Meanwhile put a heavy baking tray upside down on the top shelf and heat the oven to its highest setting, at least 250°C.

    ⏱ 20 min

  4. On a lightly oiled surface, press each ball with your fingers into a round about 8 inches across, slightly thicker at the rim. Press your fingertips all over the centre to make dimples.

  5. Beat the yolk with the milk and brush it over the top. Sprinkle generously with sesame and nigella if using, pressing them in lightly.

  6. Slide the naans onto the hot tray, two at a time, and bake until puffed and deep golden.

    ⏱ 7 min

  7. Brush with melted butter as soon as they come out, wrap in a cloth for a few minutes to soften the crust, and serve warm.

Tips for the best result

  • For more colour on top, switch to the grill for the last minute and watch closely.
  • The dimples stop the centre ballooning into a pitta, so the naan stays soft and even.

Common mistakes

  • Baking in a moderate oven. At 180°C the naan dries out before it browns; it needs the hottest setting.
  • Rolling with a rolling pin and pressing out all the air. Shape by hand for a softer, lighter naan.

How to serve

Serve warm with nihari, paye, qorma or haleem.

Storing and reheating

Keeps 2 days in a bag at room temperature or 1 month frozen. Sprinkle with a little water and warm on a tawa or in the oven.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
595kcal
Protein
16g
Fat
23g
Carbs
80g
Fibre
3.4g
Sodium
690mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 23

Whole dish ≈ Rs 92 · 42% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Roghni Naan: questions people ask

What is the difference between roghni naan and plain naan?

Roghni naan dough is enriched with milk, egg and ghee and the top is glazed and covered in sesame. Plain naan uses a leaner dough of flour, yeast, water and a little yogurt.

Can I make roghni naan without egg?

Yes. Use 2 tbsp of yogurt in the dough instead of the egg and brush the top with milk mixed with a little ghee before adding the sesame.

Serve it with, and similar recipes

All bread recipes

Read this recipe in Urdu: روغنی نان بنانے کا طریقہ

https://handi.danixsoft.com/recipes/roghni-naan · Handi, DanixSoft