📝 About This Recipe
Nan-e-Rogani is the crown jewel of the Afghan breakfast table, a luxurious, enriched bread that balances a soft, pillowy interior with a crisp, golden crust. Traditionally baked in a clay tandoor but adapted here for your home oven, this bread is defined by its high butter content and the aromatic touch of nigella and sesame seeds. It is more than just bread; it is a warm, buttery embrace that brings families together over morning tea.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted; high-quality bread flour also works well)
- 2 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar (to feed the yeast and aid browning)
- 1/2 cup Warm water (between 105-110°F)
- 1/2 cup Warm milk (full-fat provides the best texture)
- 1.5 teaspoons Kosher salt
The Enrichment
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 piece Large egg (at room temperature)
- 1 tablespoon Vegetable oil (for greasing the bowl)
The Glaze and Topping
- 1 piece Egg yolk (for a deep golden shine)
- 1 tablespoon Yogurt (whisked with the egg yolk)
- 1 teaspoon Nigella seeds (Siyah Dana) (also known as black cumin)
- 1 tablespoon White sesame seeds
- 2 tablespoons Melted butter (for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt.
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3
Create a well in the center of the flour. Pour in the yeast mixture, warm milk, melted butter, and the room-temperature egg.
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4
Mix by hand or with a dough hook on low speed until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time.
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5
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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6
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Preheat your oven to 400°F (200°C). If you have a baking stone, place it inside to heat up.
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8
Gently punch down the risen dough and divide it into two equal portions. Shape each into a smooth ball.
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9
On a piece of parchment paper, flatten one ball into a circle or oval about 1/2 inch thick and 10 inches in diameter. Repeat with the second ball.
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10
Using your fingertips or the back of a fork, press deep indentations into the dough to create the traditional decorative patterns (concentric circles or a diamond grid). This prevents the bread from puffing up too much.
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11
Whisk the egg yolk and yogurt together. Brush this mixture generously over the surface of the loaves.
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12
Sprinkle the nigella seeds and sesame seeds evenly over the top.
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13
Transfer the dough (with the parchment) onto the baking stone or a baking sheet. Bake for 20-25 minutes until the bread is a deep, rich golden brown.
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14
Immediately upon removing from the oven, brush the crust with the extra melted butter to soften it and add a beautiful sheen.
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15
Let the bread cool for 5-10 minutes under a clean kitchen towel before slicing. This keeps the moisture trapped inside for a soft crumb.
💡 Chef's Tips
Ensure your milk and water are not too hot, as temperatures above 115°F can kill the yeast. Don't skip the finger indentations; they are essential for the texture and prevent the bread from becoming a giant 'pita' pocket. If you don't have nigella seeds, you can use poppy seeds or extra sesame seeds, though the flavor profile will change slightly. For an extra soft crust, wrap the hot bread in a thick cotton kitchen towel immediately after the final butter brush. Leftover bread can be revived by wrapping it in foil and heating it in a 350°F oven for 5 minutes.
🍽️ Serving Suggestions
Serve warm with a side of creamy Afghan salty white cheese (Paneer) and fresh walnuts. Pair with a hot cup of Cardamom-infused black tea (Chai) or green tea. Accompany with a bowl of honey or fruit preserves for a sweet and savory contrast. Enjoy alongside soft-boiled eggs for a traditional, hearty Afghan breakfast. Dip into a bowl of Kaymak (clotted cream) for the ultimate morning indulgence.