Roghni Naan

The story

Naan, a type of Pakistani bread, has been a staple in South Asian cuisines for centuries. Its history can be traced back to the times of the Mughal emperors in Sub-Continent. It was during this time that the concept of "naan" emerged and was further nurtured. The word "naan" is derived from the Persian language and translates to "bread". It was initially cooked at the Imperial Court in Delhi. Roghni Naan is a popular variant of the basic naan bread, particular ly in Pakistan. "Roghni" in Urdu means "fatty" or "greasy," indicating the generous use of ghee or butter in the bread, giving it a unique flavor and texture. Traditionally, Roghni Naan is cooked in a clay oven known as a "tandoor," but it can also be made in a conventional oven or stovetop.