Roghni Nan is a soft, leavened bread from the Punjab region, known for its glossy surface and fragrant topping of poppy and nigella seeds. Traditionally baked in a tandoor clay oven, it’s a staple accompaniment to Indian curries and spicy dishes.
The dough’s richness comes from yogurt and ghee, which give it its distinctive softness and aroma. In the vegan version, butter and yogurt are replaced with plant-based alternatives, keeping the texture and flavor beautifully authentic.
A perfect way to bring the taste and warmth of India to your table — in both its traditional and plant-based forms.
Roghni Nan
Soft, leavened Punjabi bread baked in the oven or tandoor, fragrant with yogurt, ghee, and aromatic seeds. Includes vegan version.
Ingredients
- Flour 230 g
- Sugar 1 tsp
- Dry yeast 1/2 tsp
- Ghee or melted butter 30 g (or coconut oil for vegan version)
- Yogurt 4 tbsp + 60 g (or plant-based yogurt for vegan version)
- Salt 1/4 tsp
- Baking soda 1/4 tsp
- 1 egg (or replace with 60 g plant-based yogurt)
- Milk 4 tbsp (or plant milk for vegan version)
- Fresh yeast 30 g
- Melted butter or vegetable oil 30 g (for brushing)
- Poppy seeds 1 tsp
- Nigella seeds 1 tsp
Tools
- Mixing bowls
- Whisk
- Oven or tandoor
- Pastry brush
- Work surface
- Kitchen towel
Instructions
- Warm the milk and yogurt in a bain-marie and mix until smooth.
- Add the egg (or plant yogurt), yeast, baking soda, and melted ghee or oil.
- Sift the flour with salt and make a well in the center.
- Gradually pour in the liquid mixture and knead until smooth and elastic.
- Add the fresh yeast and knead again.
- Cover and let rise in a warm place for about 1½ hours, until doubled.
- Divide the dough into 6 balls and let rest 15 minutes more.
- Flatten each ball into an oval flatbread.
- Brush with butter or oil and sprinkle with poppy and nigella seeds.
- Bake in a hot oven at 220°C (425°F) for 8–10 minutes, until puffed and golden.
- Serve warm, brushed with ghee or aromatic oil.
Nutritional values (per serving)
230
8g
32g
6g
3g
1g
160mg
This post is also available in: Italiano (Italian)
