Roghni Naan

In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5 minutes until frothy, indicating the yeast is active. This is the first step for a fluffy naan.

Add the all-purpose flour, salt, beaten egg, yogurt, and 2 tablespoons of melted ghee or butter to the yeast mixture. Mix everything together until a shaggy dough forms. Gradually add 1/4 to 1/2 cup water, a tablespoon at a time, if the dough is too dry, until it comes together.

Transfer the dough to a lightly floured surface and knead for 10 minutes until it becomes smooth, elastic, and no longer sticky. Form it into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Gently punch down the risen dough and divide it into 4-6 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, flatten each ball into an oval or teardrop shape, about 1/4 inch thick.

Place the shaped naans on a baking sheet lined with parchment paper. Cover them loosely and let them rest for another 15-20 minutes. Just before baking, lightly brush each naan with water or milk, then generously sprinkle with nigella seeds and sesame seeds.

Preheat your oven to its highest setting (around 450-500°F or 230-260°C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Carefully transfer the naans to the hot surface and bake for 3-5 minutes per side, or until golden brown and puffed up, with slightly charred spots. Bake in batches as needed.

Once baked, remove the naans from the oven and immediately brush them with a little extra melted ghee or butter for shine and flavor. Serve your Roghni Naan warm with your favorite Pakistani curries, gravies, or kebabs.