“Roghni naan” is a popular type of naan bread in Pakistan known for its distinctive flavor and texture. “Roghni” translates to “oily” or “buttery,” which aptly describes the rich and indulgent nature of this bread. Here’s a description of Roghni Naan in Pakistan:

Roghni naan is a type of flatbread that is typically enjoyed as an accompaniment to various Pakistani dishes, especially curries and grilled meats. What sets Roghni naan apart from other types of naan is its unique preparation method and the addition of ghee or butter, which gives it a rich and buttery flavor.

To make Roghni naan, a soft dough is prepared using flour, yeast, salt, sugar, and yogurt. The dough is allowed to rise before being divided into smaller portions and rolled out into flat discs. These discs are then brushed with ghee or butter and sprinkled with sesame seeds or nigella seeds (kalonji) for added flavor.

The naan is traditionally cooked in a tandoor, a cylindrical clay oven that is heated to high temperatures. The naan is slapped onto the walls of the tandoor, where it cooks quickly, puffing up and developing a slightly charred exterior while remaining soft and chewy on the inside.

Once cooked, Roghni naan is often brushed with more ghee or butter to enhance its flavor and give it a glossy finish. It is served hot, either folded or torn into pieces, alongside a variety of dishes such as chicken tikka, kebabs, or lentil curry.

Roghni naan is a beloved staple of Pakistani cuisine, enjoyed by people of all ages and backgrounds. Its rich, buttery flavor and soft texture make it a comforting and satisfying accompaniment to any meal, whether enjoyed at home or at a local restaurant.