How to Make Naan Roghani

Home 9 Baking World Tour 9 How to Make Naan Roghani

Naan roghani also known as oil bread or fat bread because it is brushed with oil before baking. Although traditionally I think ghee is used, but oil works well too.

A super soft, sweet and fluffy tear and share loaf like this one will be perfect on any table. I think we are kicking off the Baking World Tour with a good recipe.

Enriched dough never fails to make my day and I’m sure you would agree.

It not only looks great with the beautiful braid around the edge and the diamond pattern decorated with black and white sesame seeds, but it also tastes amazing. Perfect all on its own with some sweet tea or as part of a substantial meal used to mop up some savoury curry.

This bread is also popular in Pakistan, but I have something different that I will bake when it’s Pakistan’s turn in the Baking World Tour.

This recipe makes one large naan. If you would like to make more, then simply multiply the amount of ingredients.

If you are not experienced with enriched dough, then this is a great recipe to dip your toe in. A very simple preparation and a very forgiving dough.

Watch the video down below for detailed instructions.

Ingredients

For the dough

250g (8.8oz) strong white bread flour

20g (0.7oz) olive oil

20g (0.7oz) sugar

5g (0.17oz) salt

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.3oz) fresh yeast

25g (0.9oz) egg

140g (4.9oz) cold milk at around 6C (42F), if your kitchen is around 23C (73F).

To learn more about dough temperature control click here.

 

For topping –

25g (0.9oz) egg

25g (0.9oz) olive oil

Black & white sesame seeds to sprinkle

*I took one egg and whisked it, then divided it in half to use in the dough and for topping.

Method

  1. In a bowl combine the milk, yeast, salt, sugar, egg & oil. Mix well to dissolve any large salt and sugar crystals and to hydrate the yeast.
  2. Add the flour and mix to a dough.
  3. Tip it out on your table and knead it for around 6 minutes. *Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. If your dough is too cool after kneading, then simply knead it longer until comes up to the right temperature.
  4. Cover and ferment for 2.5 – 3 hours or until doubled in size.
  5. Divide the dough in two equal pieces. Divide one of the pieces in two and leave the other one whole. Pre-shape the larger dough into a round ball. Pre-shape the smaller doughs into blunt cylinders.
  6. Cover and rest for around 30 minutes.
  7. Roll the two cylinder shaped doughs out to around 3ft (1m). Twist them around each other.
  8. Flatten the larger dough ball into a disc. Wrap the braid around the edge of the disc and seal up. Make sure everything is nice and even.
  9. Cover and ferment for 1 hour or until well puffed up. During this time preheat your oven to 160C (320F) fan on.
  10. Whisk the remaining egg with the remaining oil until well emulsified. Brush the loaf all over. Using your dough scraper press in a diamond pattern. Don’t hesitate here and press it in deep otherwise the lines will disappear whilst baking.
  11. Decorate with sesame seeds and bake for around 25 – 30 minutes or until puffed up and golden brown all over.
  12. As soon as it comes out the oven brush it with some oil to give it a nice sheen.

 

This bread is best eaten warm and fresh, but it will keep well too if you want to have it later.

 

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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