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Roghni Naan


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Roghni Naan, a beloved bread adorned with the richness of ghee and the subtle sweetness of sesame seeds, is a feast for the senses. Originating from the heart of South Asia, this bread has found a special place in the menus of Rawalpindi and Islamabad, especially through the renowned services of Known for its fluffy texture and buttery flavor, Roghni Naan serves as a perfect companion to a myriad of dishes, making it a staple in both everyday meals and festive gatherings.

Ingredients: Crafting the Perfect Roghni Naan

The essence of Roghni Naan lies in its simplicity and the quality of its ingredients:

  • Flour: The base of the naan, usually made from refined white flour for that classic texture.
  • Yeast: To help the dough rise, giving it that unmistakably soft, airy feel.
  • Milk: Adds richness to the dough, enhancing its flavor.
  • Sugar: A hint of sweetness to balance the flavors.
  • Ghee: For brushing on top, offering a luxurious aroma and taste.
  • Sesame Seeds: Sprinkled on top for a nutty crunch.
  • Salt: To taste, ensuring the flavors are perfectly balanced.

Different Recipes and Variations

Roghni Naan, while magnificent in its traditional form, is versatile. Various fillings like garlic, cheese, or even minced meat can be added to cater to diverse palates. Each variation brings a new dimension to this classic bread, allowing it to complement an array of main courses.

Marination Variations

Though not typically marinated, Roghni Naan dough can be infused with flavors like garlic or herbs, letting it rest to absorb the richness before baking. This process deepens the naan’s taste, pairing wonderfully with spicier or richer curries.

Cooking Methods: From Tandoor to Tawa

Traditionally baked in a tandoor, Roghni Naan can also be prepared on a tawa (griddle) or in a conventional oven. Each method offers a unique texture and flavor:

  • Tandoor: Gives a smoky essence, with charred spots.
  • Tawa: More accessible, providing a softer texture.
  • Oven: Offers a uniform cook, with a slightly crispier edge.

Regional Flavours: A Taste of Diversity

While Roghni Naan is universally loved, regional variations incorporate local tastes and ingredients, from the use of different types of flour to the addition of regional spices, making each version a reflection of its cultural heritage.

Serving Ideas and Combinations

Roghni Naan shines brightest when paired with:

  • Daig Dishes: A perfect match for rich, slow-cooked curries and stews prepared in a Daig, like Nihari, Haleem, or Mutton Korma.
  • Grilled Foods: Complements the smokiness of grilled kebabs or tikkas.
  • Vegetarian Curries: Balances the spices of vegetable-based dishes, making each bite a delight.

Nutritional Facts

While Roghni Naan is a source of carbohydrates, the use of ghee adds to its caloric content. Opting for whole wheat flour can increase its dietary fiber, making it a healthier option.


Roghni Naan is not just bread; it’s a canvas, carrying the legacy of traditional baking into the modern culinary world. Whether you’re planning a lavish feast or a cozy family dinner, ensures that the authentic taste of Roghni Naan, along with its myriad of variations, graces your table, making every meal in Rawalpindi and Islamabad a celebration.

Indulge in the luxurious taste of Roghni Naan, a traditional South Asian leavened bread. Enriched with ghee and topped with sesame seeds, this naan is notion for its soft, fluffy texture and wealthy, buttery flavour, making it a luxurious addition to any meal. Roghni Naan is a delightful variation of the classic naan bread, popular in South Asian cuisine. Its rich and buttery taste distinguishes it, achieved by generously brushing the dough with ghee (clarified butter) before baking. Made from delicate flour, yeast, milk, and a touch of sugar, the dough is kneaded to a mild consistency and allowed to rise, resulting in a moderate and airy texture. Each naan is then hand-stretched and sprinkled with sesame seeds, adding a subtle nuttiness to its flavour profile. Baked in a traditional Tandoor oven, Roghni Naan emerges with a beautiful golden-brown crust, soft on the inside and slightly crisp on the outside. It’s a perfect accompaniment to curries, kebabs, and a variety of different dishes, improving the general dining revel with its rich flavour and elegant presentation.


  • Ingredients: Refined flour, yeast, milk, ghee, sesame seeds
  • Cooking Method: Baked in a Tandoor oven
  • Serving Size: Individual naans, about eight-10 inches in diameter
  • Packaging: Packaged heat to keep freshness and textureIngredients Table



  • Refined Flour:
  • Yeast:
  • Milk:
  • Ghee:
  • Sesame Seeds:
  • Sugar:
  • Salt

Nutrition Facts (per naan):

Calories 260 kcal
Protein 6 g
Fat 8 g
Carbohydrates 42 g
Sodium 380mg
Fiber 2 mg


Roghni Naan has its origins in the diverse culinary traditions of the Pakistani subcontinent. It is particularly popular in areas where rich and aromatic bread is favoured, often served on special occasions and in fine dining establishments.


  • Rich and indulgent flavour
  • Complements a wide variety of dishes
  • Vegetarian-friendly


  • Higher in calories due to ghee


Frequently Asked Questions (FAQ’s)

Q: Can Roghni Naan be reheated?

A: Yes, it can be warmed up on a pan or in an oven for best results.

Q: Is Roghni Naan suitable for vegans?

A: Traditional Roghni Naan contains ghee (clarified butter), so it’s not vegan. However, vegan versions can be made upon request.

Q: Does Roghni Naan contain any preservatives?

A: No, our Roghni Naan is made with fresh, natural ingredients without any preservatives.

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Roghni Naan


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