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benazir's blog

Roghni Naan

Actually this is a very simple post and very simple recipe and it is widely eaten all over Pakistan, Afganistan and I think Iran too. This is great with a very hearty curry and I do not recomend it if you are adding potatoes, rice and macaroni in the same meal. Lots of Pakistanis do this especially Pathans. The Pathan otherwise called Pashtuns with the different tribes of these people come from various places from Afghanistan and the. northern parts of Pakistan where the boarders are very close. I mean Quetta and Peshawar. Mr. Riaz is from Peshaawar and my Appa as we called my mother in law was from the Momand tribe and she was Pathani or shall I say it in Pashto, Pakhtuni.

Lala was my father in law and he was Peshawari. Thes people are originally from the Peshawar area and up in to Kohat. Their language is HIndko and it is like an offshoot of Punjabi and has Punjabi words. This roghni naan is their food and something they enjoy a lot.

In a large mixing bowl add 1 cup each of all purpose unbleached flour and whole wheat flour or better yet you can just use 2 cups of chikki atta. Add 1 pinch each of turbindano sugar and pink salt. 3 pinches each of baking powder, yeast if from a bag or a jar or you can add 1 sachet of yeast and add 1 pinch of xantan gum. Mix and add 1 handful of nido and 3 tbs of desi yogurt. Add 1/2 cup of water a little at a time and knead until you have a nice dough. Take 4 pats of butter and heat it in the microwave for 1 minue in a microwave safe bowl and let cool then add to the dough or add 4 tbs of butter ghee and knead it until it goes throughout the dough itself.

Cover and let proof in a warm space like inside the microwave with it being off and set timer for 30 minutes. Don’t make a mistake and turn the microwave on. There is a button that says set time or cooking timer and set 30 minutes and select ok It is on every microwave. If your stove has a timer on it then you can also set this for 30 minutes as well. Mine does and it doesn’t shut off like the microwave timeer does. Here you have to select cancel to turn off the timer if using it on the stove at least I do and it drives me nuts. The microwave beeps when time is up and shuts off automatticly. Take the dough out and punch it again and knead it some more and let it sit for 10 minutes again

From here set the oven temp to either 400F or 200C and take from the cabinet the containers of kalounji. black sesame seeds, white sesame seeds, khas khas which are poppy seeds, they can be both black or white and if you want both then take these too. Place 1 sheet of parchment paper or use a silpat on a cookie sheet. Take the dough and break it in to nearly tennis ball size pieces of dough and slitghly roll them out but they must remain thick by using a rolling pen. Place on the baking tray and then cut the roti accross and up and down to the point it looks like a checker board or even a chess board which is depending on how you look at it. Do not cut through the dough. Brush with butter or butter ghee at the top of the roti. Take 1 pinch of what you like to put on your roti and sprinkle it all over the roti itself and let sit 5 more minutes. Place in the oven and bake for 15 minutes or until golden and done on the inside. Again brush with a little bit of butter and put it in a cloth lined tortillia warmer to keep the roti warm and enjoy.

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