Pakistani-Style Roghni Naan

Step 1

In a bowl combine all the dough ingredients. Knead into a soft dough with the help of warm water. You can use a machine or hands to knead.

Step 2

Grease a large bowl and put the dough in it. Pat with some oil and cover with a towel or cling.

Step 3

Put the bowl in a warm place and let the dough rise for 2 hours till it doubles in size.

Step 4

Divide the dough into 4 equal portions and make balls.

Step 5

Dust your surface with all-purpose flour and roll out the dough to 20cm big circles.

Step 6

Transfer all the naans onto a baking tray lined with parchment paper. Don't keep the naans too close as they will rise during baking.

Step 7

Brush lukewarm milk on each naan and sprinkle sesame seeds on top.

Step 8

Make indents on the naan with a stick (as shown in picture above) or use your fingers.

Step 9

Put the baking tray into a preheated oven at 240 C for 10-12 mins.

Step 10

Flip sides at around 8 mins. Keep an eye on the naans as all ovens work differently. Over-baking can make them hard.

Step 11

Take out when the naans are golden. Immediately brush with melted butter.

Step 12

Keep the naans wrapped in foil or covered in an airtight box till they are ready to be served.