Pakistani Roghni Naan
User Reviews
5.0
6 reviews
Excellent
Pakistani Roghni Naan
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Roghni Naan is a Pakistani leavened flatbread made with flour, yogurt, ghee, and yeast, then baked in a hot tandoor oven.
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Ingredients
- 150 ml lukewarm water
- 3 g fast action dry yeast
- 250 g plain white flour / all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 50 g yogurt
- 15 g ghee
- nigella seeds (to garnish)
Instructions
- Place the lukewarm water, yeast, flour, baking powder, ghee, yogurt, and salt in a large bowl.
- Mix well using your hand until it forms a soft and sticky dough.
- Cover the bowl with a clean kitchen towel or a cling film and leave it somewhere warm to let it rise until it doubles the size. The rising time might vary depending on the temperature of the room.
- When the dough doubles the size, divide the dough into 4 equal pieces.
- Preheat your oven to 220° C (430° F) and line 2 baking trays with parchment paper.
- Turn the dough pieces into balls and let them rest for another 15 minutes on a lightly oiled surface.
- Roll the dough balls out into 15 cm (6") Ø circles on a lightly oiled surface and place them on baking trays.
- Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
- Place them in the hot oven and bake them for 10 minutes (5 minutes on each side), until they are lightly browned.
- Lightly brush them with ghee and sprinkle some sesame seeds or nigella seeds.
Equipments used:
Notes
- Make deep marks on each of the naan bread using the back of a spoon to avoid them puffing and rising during baking.
- Double the amount of the yeast if you want to use fresh yeast.
- Make sure the oven is hot before placing the naans.
- Don't cook your naans for more than 10 minutes, they will get hard.
- If your Raghni naans come out of the oven hard, lightly butter them with ghee, place them on top of each other and cover with tin foil.
- You can cook your naans on a grilled or a heavy-based pan if you don't want to use your oven. Simply heat your pan on high heat and cook both sides for a couple of minutes, until golden brown.
Nutrition Information
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Calories
269kcal
(13%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
11mg
(4%)
Sodium
380mg
(16%)
Potassium
89mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4naan
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 380mg | 16% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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