Roghni Naan

In a large bowl, combine the lukewarm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until a foamy layer forms on top, indicating that the yeast is active and ready.

Add the sifted all-purpose flour, salt, plain yogurt, and the large egg to the activated yeast mixture. Mix these ingredients thoroughly using a spoon or your hands until a shaggy, cohesive dough begins to form.

Transfer the dough to a lightly floured clean surface. Knead the dough vigorously for 8-10 minutes. During the kneading process, gradually incorporate 3 tablespoons of ghee or oil until the dough becomes smooth, soft, and highly elastic.

Lightly grease a clean large bowl with a little oil. Place the kneaded dough into the bowl, turning it once to ensure it is coated with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until the dough has visibly doubled in size.

Gently punch down the risen dough to release the air. Divide the dough into 6-8 equal portions and roll each portion into a smooth ball. On a lightly floured surface, flatten each ball into an oval or round shape, approximately 6-8 inches in diameter and about 1/4 inch thick. Use your fingertips to create traditional indentations on the surface of each naan.

Brush the shaped naans lightly with a little extra ghee or oil. Sprinkle generously with sesame seeds, nigella seeds (if using), and chopped fresh cilantro. Preheat your oven to its highest possible setting (typically around 250°C/480°F) with a baking stone or an inverted heavy baking sheet inside for at least 30 minutes to ensure it is scorching hot.

Carefully transfer the garnished naans onto the preheated hot baking stone or sheet in the oven. Bake for 3-5 minutes, or until the naans puff up beautifully and develop golden-brown, slightly charred spots, mimicking a tandoor finish. For extra charring, you may briefly use the broiler for the last minute.

Once baked, remove the Roghni Naan from the oven. For an extra rich flavor and shine, immediately brush the hot naans with a little more ghee or melted butter. Serve these delicious, soft, and fluffy naans warm with your favorite Pakistani curries, gravies, or kebabs.