📝 About This Recipe
Nan-e-Rogani is the luxurious, festive cousin of the everyday Afghan flatbread, enriched with melted butter and milk to create a tender, pillowy crumb. Traditionally baked in a clay tandoor, this version brings the aromatic, nigella-scented warmth of Kabul's bakeries into your home kitchen. Its signature golden crust and intricate stamped patterns make it as beautiful to look at as it is delicious to tear and share.
🥗 Ingredients
The Dough Starter
- 1/2 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
Main Dough
- 4 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Whole milk (warmed to room temperature)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 1/2 teaspoons Fine sea salt
- 1 large Egg (at room temperature)
The Glaze and Garnish
- 1 Egg yolk (for a deep golden color)
- 1 tablespoon Vegetable oil (mixed with the yolk for shine)
- 1 tablespoon Nigella seeds (also known as black cumin or kalonji)
- 1 tablespoon Sesame seeds (white or toasted)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
-
3
Pour the yeast mixture, warmed milk, melted butter, and the whole egg into the well of the flour.
-
4
Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the wet ingredients until a soft, shaggy dough forms.
-
5
Knead the dough by hand on a floured surface for 8-10 minutes, or with a stand mixer for 5-6 minutes, until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
-
6
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
-
7
Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven now to heat up.
-
8
Gently punch down the risen dough and divide it into 4 equal portions. Roll each portion into a smooth ball.
-
9
On a piece of parchment paper, flatten each ball into an oval or circle about 1/2 inch thick (roughly 8-10 inches in diameter).
-
10
Use the tines of a fork or a traditional Afghan bread stamp (nan-par) to create deep decorative patterns across the surface. This prevents the bread from puffing up too much like a pita.
-
11
Whisk the egg yolk and vegetable oil together. Generously brush the surface of each loaf with the egg wash.
-
12
Sprinkle a mixture of nigella seeds and sesame seeds over the top of the glazed dough.
-
13
Transfer the dough (with the parchment) onto the baking stone or a preheated baking sheet. Bake for 15-18 minutes until the bread is a deep, rich golden brown.
-
14
Remove from the oven and immediately wrap the hot loaves in a clean kitchen towel for 5 minutes; this traps the steam and ensures the crust remains soft and supple.
💡 Chef's Tips
Ensure your milk and butter are warm but not hot; excessive heat will kill the yeast and prevent the rise. For the most authentic texture, do not over-flour the dough during kneading; a slightly sticky dough yields a softer bread. The decorative holes must go nearly all the way through the dough to maintain the flat shape during baking. If you don't have nigella seeds, you can substitute with black sesame seeds, though the flavor profile will be slightly less peppery. Store leftovers in an airtight bag for up to 2 days and reheat in a toaster or oven to restore the buttery texture.
🍽️ Serving Suggestions
Serve warm alongside a hearty bowl of Shorwa (Afghan lamb and bean soup). Pair with a plate of salty feta cheese, fresh mint leaves, and sliced radishes for a traditional breakfast. Use it to scoop up creamy Borani Banjan (braised eggplant with yogurt sauce). Enjoy it simply with a cup of hot cardamom-infused Afghan green tea (Chai). Perfect for dipping into honey or fruit preserves for a sweet and savory snack.