Naan-e Roghni is the most popular type of naan in Afghanistan. This naan is special because of the oil in the dough and the glaze of eggs.
Things to know about Naan-e Roghni Recipe
This is the most common type of naan eaten in Afghanistan. It is available all over the country on every corner. ‘Roghan’ means ‘oil’ it refers to the oil added to the dough of this bread.
Traditionally it was baked in big clay ovens, but you can also bake a perfect Naan-e Roghni at your home in a simple oven. This flatbread looks beautiful and tastes delicious too.
The surface is brushed with egg before cooking, which gives a beautiful golden glaze to it. Afghans eat it with simple green tea or milk tea. Sometimes it is served as a side dish with many delicious sabzi and stew dips.
Delicious Afghan Traditional Oil Bread. Authentic Recipe of Naan-e Roghni.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 5 1/4 cup Flour
- 1 1/2 tsp Salt
- 1 packet Yeast
- 3 tbsp Oil
- 2 cups Water Warm
- 1 pc Egg Beaten
- 1 tbsp Nigella Seeds – Black Cumin – Kalojeera – Kalonji -Kalanji
- Mix the dry ingredients including flour, yeast, and salt.
- Then add oil to it.
- Mix in warm water slowly and start kneading.
- Knead for 7 to 10 minutes until a soft, smooth dough is formed.
- Cover with a kitchen towel and leave to rest for 1 hour.
- Preheat oven to 260 C/500 F.
- Now take the dough and divide it into four parts.
- On a floured surface, press each dough into an oval shape about ½ inch thick.
- Prick some holes or make a pattern on the surface.
- Transfer the dough on a baking tray lined with parchment paper.
- Brush the dough with egg and sprinkle nigella seeds.
- Place into the oven and bake for 10 minutes.
- Rotate the tray and again bake for 5-10 minutes.
- Remove the bread from the oven and wrap it in a kitchen towel for a soft and moist bread.
— Specific Atributes of This Recipe:
What to serve with Naan-e Roghni
Serve as a side dish with eggplant sabzi, beef stew, and koftas.
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