Naan Roghani: Traditional Afghan Oil Bread

Experience the flavors of Afghanistan with Naan Roghani, a traditional "oil bread" known for its sweet, soft, and fluffy texture. Whether served with sweet tea or as an accompaniment to a savory meal, this bread will surely delight your taste buds. Follow this detailed recipe to recreate the comforting aroma and irresistible taste of homemade Naan Roghani.

Ingredients

🍞 500g Strong White Bread Flour
🥛 300ml Cold Milk approx. 6°C
🍞 5g Dry Yeast about 1.5 teaspoons
🧂8g Salt about 1.5 teaspoons
🍬 60g Sugar about 1/4 cup
🥚 1 Large Egg, beaten divided into two ~25g portions
🫒 30g Olive Oil 20g for dough, 10g for topping
🌱 1 tablespoon Black Sesame Seeds
🌿 1 tablespoon White Sesame Seeds

Instructions

1- Prepare Wet Ingredients:

• In a large glass mixing bowl, mix 300ml cold milk, 5g dry yeast, 8g salt, 60g sugar, and half of the beaten egg (~25g) with 20g olive oil until dissolved and hydrated.

2- Mix and Form Dough:

• Add 500g strong white bread flour to the wet ingredients.
• Mix with the dough scraper until a cohesive dough forms.

3- Knead Dough:

• Transfer to a clean, un-floured surface.
• Knead for about 6 minutes using a press down, fold, and turn method until smooth.

4- Bulk Fermentation:

• Shape the dough into a ball and measure its temperature aiming for 25°C.
• Cover with plastic wrap and let rise for 2.5-3 hours until doubled.

5- Divide and Pre-shape Dough:

• Divide into three pieces one large for base, two smaller for braids.
• Shape the large piece into a tight ball.
• Shape smaller pieces into cylinders, then let all pieces rest for 30 minutes.

6- Final Shaping:

• Roll smaller cylinders into 1-meter strands.
• Flatten and shape the round base on baking paper placed on the baking tray.
• Braid the strands and wrap them around the base.

7- Final Proof:

• Cover with plastic wrap and let proof for 1 hour or more, or until softly indented when poked.

8- Prepare Egg Wash and Decorate:

• Whisk remaining egg with 10g olive oil.
• After proofing, brush bread with egg wash.
• Score a diamond pattern with a dough scraper and sprinkle sesame seeds.

9- Bake:

• Preheat oven to 160°C 320°F fan-assisted.
• Bake bread for 25-30 minutes until golden brown.

10- Finish and Serve:
- Immediately brush the hot bread with olive oil for shine.
- Cool on a wire rack slightly before serving.

Prep Time: 30-40 minutes
Cook Time: 25-30 minutes
Total Time: 4.5 - 5 hours
Servings: 6-8
Calories: Approx. 250 per serving
Equipment: Standard Rectangular Baking Tray, Baking Paper, Clear Glass Mixing Bowl, MAXI Digital Kitchen Scale, Blue Plastic Dough Scraper, ThermoPro TP-25H Temperature Probe/Thermometer, VOGUE Pastry Brush, Small Metal Whisk, Plastic Wrap

Cooking Tips

• Cold Milk Usage: Keeps dough temperature low to avoid overheating during kneading.
• Diamond Pattern: Ensure deep cuts so the pattern remains post-bake.
• Gentle Rolling: Prevents tearing while elongating dough strands.

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Naan Roghani

Posted by Waivio guest: @waivio_hivecooking