Roghni Naan

In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Stir gently to dissolve the sugar and let the mixture sit for 5-10 minutes until a foamy layer appears on top, indicating the yeast is active.

Add the sifted all-purpose flour, salt, plain yogurt, beaten egg, and 2 tablespoons of melted ghee or butter to the activated yeast mixture. Mix all the ingredients together using a spoon or your hands until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Gradually add warm water, a tablespoon at a time, and knead the dough for about 8-10 minutes. Continue kneading until the dough becomes smooth, elastic, and no longer sticky to the touch.

Form the kneaded dough into a smooth ball. Lightly grease a clean bowl with a little oil, place the dough ball inside, and turn it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until the dough has doubled significantly in size.

Once the dough has risen, gently punch it down to release the air. Divide the dough into 6-8 equal portions. On a lightly floured surface, roll each portion into an oval or teardrop shape, approximately 1/4 inch thick. Use your fingertips to create indentations across the surface of each naan.

Sprinkle sesame seeds and the optional nigella seeds evenly over the surface of each shaped naan. Preheat your oven to its highest setting (around 500°F/260°C) with a baking stone or an inverted heavy baking sheet inside for at least 30 minutes. Carefully place 1-2 naans onto the hot surface. Bake for 2-4 minutes until they puff up and the edges turn golden brown with some char marks. If using a tawa or griddle, cook on high heat until bubbles form and flip to cook the other side.

As each Roghni Naan comes out of the oven, immediately brush it generously with extra melted ghee or butter. This adds to its signature rich flavor and beautiful sheen. Serve the Roghni Naans hot and fresh with your favorite Pakistani curries, grilled meats, or a refreshing raita.