Roghni Naan

In a large bowl, combine the warm milk, sugar, and instant yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates the yeast is active and ready.

Add the all-purpose flour and salt to the yeast mixture. Incorporate the plain yogurt and 2 tablespoons of melted ghee or butter. Mix well until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky.

Lightly grease a clean bowl with oil or ghee. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Gently punch down the risen dough to release the air. Divide the dough into 4-6 equal portions. Roll each portion into an oval or round shape, about 1/4 inch thick, using a rolling pin. Use your fingertips to create traditional dimples on the surface of each naan.

Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside, allowing it to heat thoroughly for at least 20 minutes. If using, brush the surface of each shaped naan with the beaten egg wash. Sprinkle generously with a mix of white and black sesame seeds.

Carefully transfer the naans to the hot baking stone or inverted baking sheet. Bake for 3-5 minutes, or until they puff up and the surface turns golden brown with slightly charred spots. Repeat with the remaining naans.

As soon as the naans come out of the oven, brush them immediately with extra melted ghee or butter. Garnish with freshly chopped cilantro. Serve the Roghni Naan hot with your favorite Pakistani curries, kebabs, or gravies.