Roghani Naan
Roghani Naan is a rich, soft, and slightly flaky leavened flatbread from Pakistani cuisine, often topped with sesame seeds and brushed with butter or ghee. It is a staple accompaniment to many traditional meals, prized for its tender texture and aromatic flavor, making it culturally significant in both everyday meals and festive occasions.
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Ingredients
- 3 cups
- 1 tablespoon
- 1 cup
- 1/2 cup
- 1 tablespoon
- 1 teaspoon
- 3 tablespoons
- 2 tablespoons
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Pakistani
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
Originating from the Mughal influence on South Asian cuisine, Roghani Naan evolved in the royal kitchens of the Indian subcontinent, blending Central Asian bread-making techniques with local ingredients in what is now Pakistan.
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