Naan Roghani (Flat Bread)

Naan Roghani is very tasty bread. It is good to have it for breakfast with tea or milk.

Tip: You can either mix the baking soda with the flour or with the dough, but if you add baking soda to the dough you need to knead some more time. I usually add the baking powder during the dough kneading time because I want my Naan Roghani Zebra shape once it is baked.

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Prep Time: 10 Min Cook time: 25 Min


  • Organic All Purpose Flour2,1/2 cups
  • Canola Oil1/2 cup
  • Warm Water1/2 cup
  • Egg1
  • Salt1/4 teaspoon
  • Baking Soda1/4 Teaspoon
  • Sugar1/4 cup
  • Dry Instant Yeast1 Teaspoon
  • Cardamom Powder1/2 Teaspoon
  • Rose Water (essence)1Teaspoon
  • Nigella Seeds1 Teaspoon
  • Egg yolk1 for Glazing
  • Milk1 Tablespoon


  1. In a bowl combine yeast,  warm water, oil, egg, salt, sugar, cardamom, and rose and mix well.
  2. Add sifted flour and baking soda and fold to make the dough. Let rest for 40 minutes or until the dough double in size or rise.
  3. After rising the dough, divide the dough into two or four and make balls and let them rest for 15 minutes.
  4. Now, flatten each ball round shape using hands and make designs in the center of the round dough using a circle cutter.
  5. Crack one egg and separate the whites from the yolk, and mix egg yolk with the milk.
  6. Brush the Naan Roghani with egg yolk mixture and sprinkle the nigella seeds on them.
  7. Preheat oven to 300 F and bake the Naan Rokhani for 25 minutes or until golden brown.
  8. Cool and serve with tea and sugar.

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