🍞 breadRank #8medium

Roghani Naan

Name: Roghani Naan
Cuisine: Pakistani
Ingredients: 3 cups all-purpose flour; 1 tablespoon yeast; 1 cup milk; 1/2 cup yogurt; 1 tablespoon sugar; 1 teaspoon salt; 3 tablespoons ghee or butter; 2 tablespoons sesame seeds

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.

8 ingredients

butterysoftnuttyslightly sweetaromatic

Culinary DNA Preview

Pakistani70%

Central Asian30%

Ingredients

all-purpose flour
3 cups
yeast
1 tablespoon
milk
1 cup
yogurt
1/2 cup
sugar
1 tablespoon
salt
1 teaspoon
ghee or butter
3 tablespoons
sesame seeds
2 tablespoons

Method

Steps not available

Origin Story

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.

Culinary DNA

Ingredient ancestry breakdown

Pakistani70%

ingredients+techniques

Central Asian30%

ingredient_origin and baking method

Techniques

leavening kneading baking tandoor cooking

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South Asiacuisines →Foodways connections →