Roghni Naan( By Chef Gulzar): Recipe

Now you can make roghni naan at home with this recipe of chef Gulzar. You can have fresh and hot naan anytime you want.

roghni naan

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.

5 thoughts on “Roghni Naan( By Chef Gulzar): Recipe”

  1. 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.

    1. 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.

  2. 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.

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