Now you can make roghni naan at home with this recipe of chef Gulzar. You can have fresh and hot naan anytime you want.
Ingredients Of Roghni Naan
- 2 cups flour
- 1 pinch salt
- 1 tsp yeast
- 2 tbsp ghee
- Sesame seeds as required
- 1 tsp sugar
Method Of Roghni Naan
- Add yeast and sugar in 1/2 cup of warm water and mix it with a spoon. Keep aside till it’s frothy.
- Mix flour, salt, ghee, and yeast solution. Knead it into a soft dough. Keep this dough covered in some warm place for 3-4 hours or till it doubles its size. Knead it again.
- Divided it into 3 equal parts. Give it the round shape of naan. Make a print on it with your fingers and sprinkle sesame seeds over it.
- Apply oil or ghee with a brush on the naan. Preheat the oven to 350 degrees.
- Grease the baking tray and put naan in it. Bake it for 4-5 minutes.
- You can serve them with any gravies.
thnx neel u r doing a great job please post all the recipes by chef zakir & gulzar
thank you so much,
i was searching for a simple and easy roghni naan recipe and there are so many recipes with different variations that i got confused.
but at last i got this recipes, thank you once again.
god bless you
and please keep on posting Gulzar’s recipes, he is good chef.
welcome mehwish and i also like chef gulzar and zakir’s recipes. they are so simple and easy that anyone can follow them and i will definatley post more.
This is an awful recipe. It produces a flavorless naan, and it also has incorrect executional instructions. 1/2 cup of water does not suffice. It ends up being more towards 3/4 cup. Furthermore, this produces a very dry naan having such a low temperature for such a long period of time. It will not turn out golden brown like that, nor fluffy. In order to improve the naan on the third serving, I moved my tray to the top of the oven and put it on broil at 500F, and the most important improvement, is before popping it in the oven, I topped it with a liberal amount of kosher/sea salt. The salt amount indicated in this recipe is also too little. Adding the kosher/sea salt and increasing the temperature so it cooks quickly (and thus reduce drying) resulted in somewhat of a crispy pretzel tasting type of naan. I won’t be using recipes from this Chef again.