How to make Roghni Naan

Why cooks start here

Roghni Naan is cooked the way Peshawar bakeries cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Roghni Naan is a rich, buttery bread originating from Peshawar, where bakeries craft it with a generous hand of salt and fat. This home version captures the essence of those bakeries, bringing the warmth and sharing spirit to your table. The naan should taste soft and slightly chewy, with a golden crust adorned by sesame seeds. The ghee adds a luxurious depth, making each bite a deliciously indulgent experience, perfect for accompanying hearty Pakistani meals.