Grocery · 28 oz
Roghani Naan Bread
What it is
Roghani naan is a type of leavened, oven-baked flatbread common in South Asian cuisine. It is typically made with white flour, yeast, and often enriched with yogurt or milk for a softer texture. The name 'roghani' refers to the oil or ghee brushed on top, which gives it a characteristic sheen and helps keep it moist. This bread is a staple accompaniment to many meals.
How people cook with it
This versatile bread is perfect for scooping up sauces or serving alongside flavorful dishes.
- Dipping into curries
- Serving with kebabs
- Enjoying with dips
- As a side for stews
Roghani naan is best enjoyed warm. To reheat, you can lightly toast it in a dry skillet over medium heat for a minute or two per side until it is pliable and slightly crisp. Alternatively, it can be warmed in a low oven or briefly in a microwave. It is often served fresh from the oven in restaurants, where it is traditionally baked in a tandoor, a clay oven, which imparts a unique smoky flavor and texture.
How it differs from similar foods
Compared to other flatbreads like chapati or roti, roghani naan is typically thicker and softer due to the enrichment with yogurt or milk and the brushing of oil or ghee. Its leavened nature also gives it a slightly airier texture than unleavened breads.
Who it is for
Home cooks and those who enjoy authentic South Asian flavors will find this bread a delightful addition to their meals.
How to keep the rest
Store any leftover roghani naan in an airtight container or a sealed plastic bag at room temperature for up to two days. For longer storage, wrap it well and refrigerate. It can also be frozen for several months.