Roghni Naan was one of our favourite types of Pakistani bread. We didn’t see it much in the North (or maybe we didn’t look hard enough), but we easily found it in Islamabad and Lahore.
Roghni Naan is much softer and fluffier than the other types of bread we have talked about so far. The dough contains yoghurt and egg, which adds to the soft texture. The top of the Naan is sprinkled with sesame seeds and then indented with a stick, giving it a very distinct look.
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