Breads
Naan-e-Roghani (Rich Afghan Flatbread) (ینغور نان)
Ingredients
- - All-purpose flour — 500g (4 cups)
- - Warm milk — 250ml (1 cup)
- - Instant yeast — 7g (2 1/4 tsp)
- - Sugar — 15g (1 tbsp)
- - Salt — 6g (1 tsp)
- - Vegetable oil — 60ml (1/4 cup)
- - Nigella seeds — 5g (1 tsp)
Method
- Dissolve yeast and sugar in warm milk; let stand 5 minutes until foamy.
- Combine flour and salt, then mix in the yeast mixture and oil, kneading into a soft, smooth dough for 10 minutes.
- Cover and let rise for 1 hour until doubled.
- Preheat oven to 230°C (450°F).
- Divide dough into 4 portions and shape into rounds or ovals about 1.5cm thick.
- Press grooves into the surface and sprinkle with nigella seeds.
- Bake for 12-15 minutes until golden and cooked through.
Introduction: A richer, slightly sweeter version of Afghan naan, enriched with oil and milk for a soft, tender crumb.
Cultural Background: Naan-e-Roghani (‘oily bread’) is a more indulgent everyday bread than plain naan, often reserved for breakfast or served alongside kaymak and honey.
Tips: The higher oil content makes this dough softer to handle — flour your hands lightly if needed. Don’t skip the resting time; it produces a much more tender crumb.
Variations: Brush the surface with milk before baking for a shinier crust. Add a tablespoon of yogurt to the dough for extra softness.
Vegetarian/Vegan: Naturally vegetarian; for a vegan version replace milk with a plant-based milk.
Serving Suggestions: Serve warm with kaymak and honey, or alongside any stew.
Storage: Store at room temperature in a bread bag for up to 2 days.
Reheating: Warm briefly in a dry pan or oven; avoid microwaving.
Nutrition: 340 kcal | Protein 8g | Carbs 54g | Fat 10g
FAQs:
Q: How is this different from regular Naan-e-Afghani? A: Naan-e-Roghani uses milk and more oil in the dough, giving a softer, richer crumb than the plainer everyday naan. Q: Can I freeze this bread? A: Yes, wrap tightly and freeze for up to 1 month; thaw and warm before serving.
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