Tabrizi Nan-e Roghani (Traditional Persian Bread)

Name: Tabrizi Nan-e Roghani (Traditional Persian Bread)
Total time: 1500 s
Yield: Makes 3 breads
Cuisine: British
Ingredients: 185 g lukewarm milk; 185 g lukewarm water; 30 g vegetable oil; 7 g sugar; 5 g instant yeast; 3 g salt; 450–550 g bread flour, as needed; 1 egg yolk; 1/8 teaspoon turmeric; 1/2 tablespoon saffron infusion (optional); 1/2 tablespoon yogurt; as needed Hulled sesame seeds

Fateme Persian Kitchen @Fateme__1362

Iran ( Persia ) . Tehran

Tabrizi Nan-e Roghani — a traditional bread from Tabriz, Iran ❤️

Tabriz, one of the historic cities of northwestern Iran and the capital of East Azerbaijan Province, is known for its rich culinary traditions and many delicious local breads and pastries.

This bread is called Nan-e Roghani, which literally means “oily bread.” The name refers to the fact that oil is used in the dough. This is a notable feature because many traditional Iranian breads are made with dough that contains no oil or butter.

Nan-e Roghani is soft and flavorful, with a beautifully patterned surface and a sesame topping. It is especially delicious when freshly baked.

I hope you enjoy trying this traditional bread from Tabriz in your own kitchen. 🌷

#TabriziNanERoghani #NanERoghani #IranianBread #PersianBread #TraditionalIranianBread #IranianFood #IranianCuisine #PersianCuisine #HomemadeBread #TraditionalBread #BreadRecipe

Tabrizi Nan-e Roghani — a traditional bread from Tabriz, Iran ❤️

Tabriz, one of the historic cities of northwestern Iran and the capital of East Azerbaijan Province, is known for its rich culinary traditions and many delicious local breads and pastries.

Nan-e Roghani is soft and flavorful, with a beautifully patterned surface and a sesame topping. It is especially delicious when freshly baked.

I hope you enjoy trying this traditional bread from Tabriz in your own kitchen. 🌷

#TabriziNanERoghani #NanERoghani #IranianBread #PersianBread #TraditionalIranianBread #IranianFood #IranianCuisine #PersianCuisine #HomemadeBread #TraditionalBread #BreadRecipe

Fateme Persian Kitchen @Fateme__1362

Iran ( Persia ) . Tehran

Tabrizi Nan-e Roghani — a traditional bread from Tabriz, Iran ❤️

Tabriz, one of the historic cities of northwestern Iran and the capital of East Azerbaijan Province, is known for its rich culinary traditions and many delicious local breads and pastries.

Nan-e Roghani is soft and flavorful, with a beautifully patterned surface and a sesame topping. It is especially delicious when freshly baked.

I hope you enjoy trying this traditional bread from Tabriz in your own kitchen. 🌷

#TabriziNanERoghani #NanERoghani #IranianBread #PersianBread #TraditionalIranianBread #IranianFood #IranianCuisine #PersianCuisine #HomemadeBread #TraditionalBread #BreadRecipe

Tabrizi Nan-e Roghani — a traditional bread from Tabriz, Iran ❤️

Tabriz, one of the historic cities of northwestern Iran and the capital of East Azerbaijan Province, is known for its rich culinary traditions and many delicious local breads and pastries.

Nan-e Roghani is soft and flavorful, with a beautifully patterned surface and a sesame topping. It is especially delicious when freshly baked.

I hope you enjoy trying this traditional bread from Tabriz in your own kitchen. 🌷

#TabriziNanERoghani #NanERoghani #IranianBread #PersianBread #TraditionalIranianBread #IranianFood #IranianCuisine #PersianCuisine #HomemadeBread #TraditionalBread #BreadRecipe

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Ingredients

25 minutes

Makes 3 breads

For the dough
185 glukewarm milk
185 glukewarm water
30 gvegetable oil
7 gsugar
5 ginstant yeast
3 gsalt
450–550 gbread flour, as needed
For the topping
1egg yolk
1/8 teaspoonturmeric
1/2 tablespoonsaffron infusion (optional)
1/2 tablespoonyogurt
as neededHulled sesame seeds

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Steps

25 minutes

1

Mix the lukewarm milk, water, sugar, and instant yeast.
2

Gradually add the flour and mix until the dough comes together. Do not add too much flour, as this will make the dough stiff.
3

Add the oil and salt and knead well until the oil is fully incorporated into the dough. The dough should become smooth.
4

Cover the dough and let it rest in a warm place until doubled in size.
5

Punch down the dough and divide it into 3 equal pieces. Flatten each piece.
6

Cover the shaped dough again and let it rest until doubled in size.
7

Create a pattern on the dough using a round cutter or piping nozzle.
8

Mix the topping ingredients, except the sesame seeds. Brush the mixture over the dough and sprinkle with sesame seeds.
9

Bake in a preheated 180°C oven for about 25 minutes. Baking time may vary depending on the actual temperature of your oven.
10

Note
I used Iranian Sangak bread flour, which contains some bran and may be heavier than the bread flour commonly available in other countries. Therefore, you may need a slightly different amount of flour. Add the flour gradually and stop adding it as soon as you have a soft, smooth dough.

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Cooksnaps

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Fateme Persian Kitchen @Fateme__1362

on August 08, 2026 08:29

Iran ( Persia ) . Tehran

Hi, I’m Fateme 👩‍🍳A home cook sharing traditional Persian recipes made simple.From stews to rice dishes, everything is explained step by step.Discover more on my Persian cooking page 👇 @Fateme_1362