Persian Taftoon Bread

All around the world, countless types of bread are baked and served daily. The smell of fresh bread can make people feel at home. In the Persian cuisine, some types of bread, like Sangak, are more popular and more commonly eaten, but this doesn’t make other types of bread less popular.

Taftoon bread is one of the very famous kinds of Persian bread. Just like Barbari, this bread is mostly used for breakfast meal. Making this bread as tasty as possible needs a perfect recipe and this recipe can be the one we are introducing below.

Taftoon can be the best wrapping option for Persian Loghmes like Kookoo loobia sabz, Kuku sabzi and kuku sibzamini. Never hesitate to serve these Persian dishes with this kind of bread. Because you will fall for it for sure!

This bread is made thin and thick depending on the province it is made. It can be white and yellow because of the saffron and it again depends on the province it is made.

Persian Taftoon Bread Recipe

Now it’s time for Persian fantastic bread! All over the world, bread is a very nostalgic element of every table. It is one of the oldest man-made foods that plays an essential role in both religious rituals and secular cultures. In Iran, a lot of foods are served with bread, other than rice. Different Iranian cities and sometimes villages, have their own bread recipe, but there are four types of Persian bread that are the most popular ones:

Taftoon, Sangak, Lavashand Barbari

Persian bakeries are usually specified to one of these bread types, but you can also have a lot of fun making them at home. In this article, we introduce delicious Taftoon to you. Enjoy it!

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Prep Time 2 hours hrs

Cook Time 9 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Bread

Cuisine persian

Servings 4 people

Ingredients

  

• 5 cups flour Flour (wheat flour or all purpose flour)
• 2 tablespoons Yeast
• 3 tablespoons oil
• 2 tablespoons salt
• 3 tablespoons sugar
• 270 milliliters warm water

Instructions

 

• Mix warm water (40centigrade), sugar and yeast in a pot. Let it be for 7 to 8 minutes, until yeast puffs.
• In a suitable bowl, mix flour and salt (sieve the flour beforehand), then make a hole inside the powdery combination. Put the prepared yeast and oil in this hole, then, with a wooden spoon, gently stir flour and water with the yeast and oil. One spoon at a time, take some flour from around the hole and thoroughly mix it with yeast and oil.
• The resulted dough needs to be a little sticky. If it’s still too wet, add some flour. Do not suddenly add a big amount of flour to the dough. This can make your dough stiffer than what it needs to be. Rub your hand in flour and knead the dough. Try to knead by your floury palm, rather than your fingers
• Pick a bigger pot. Dust it with some flour or spray some oil on its surface. Put the dough in the pot and dust its surface with flour too. Cover the pot lid with a cloth and let the pot rest in a warm place for almost 2 hours, until it becomes twice or three times as much.
• Preheat the oven to200 degrees centigrade. Put a bowl of water in the oven, to make the inside space humid. Otherwise, your bread will be too crispy.
• Divide the dough to 3or 4 equal parts (almost a fist size). Roll it out on a floured surface using a rolling pin, as much as desired.
• Put the dough in the oven tray (middle level of the oven). press the dough surface to form some small pits on it. With a knife head, make some marks on the dough. You can also sprinkle it with sesame seeds.
• This bread takes almost 10 minutes to cook. When its color turns in to light brown, it is ready. If the bread is cooked and it still doesn’t have your desired color, turn on the upper flame of the oven for one minute.
• You can also make taftoon in cast iron skillets. Brush the skillet with oil and let it heat. Lay the dough in the skillet. When one side is cooked, turn it over for the other side to get cooked, or put the skillet in the oven and turn on the upper flame.

Have no yeast? Don’t worry

Thanks to many every day ingredients, Taftoon bread can be easily cooked without yeast.

When baking Taftoon Bread, remember these points:

• A short while after you put the dough in the hot oven, it starts bubbling. This means it’s cooking
• Depending on your taste, you can also add different aromatic herbs on the bread. Then gently move the rolling pin on its surface so that the herbs are absorbed.
• After cooking the bread, immediately wrap it in a cloth to keep it warm and fresh.

What to serve Taftoon bread with?

As mentioned before, bread is served with different kinds of Persian foods, but even the simplest foods can be so delicious with fresh homemade bread, including taftoon. For example, you can make a fantastic, nutritious and healthy breakfast or supper with taftoon, Tabriz cheese, chopped grapes, walnuts or herbs, called Noon Panir (literally meaning: cheese and bread). You can also serve this bread with kebab, some salad, tuna fish, cutlet, omelet and etc.

Many other dishes such as Kotlet and Shami can be served as “Loghmeh”s with this bread.

Other types of Persian Bread

In Iran, each area produces a specific type of sweet and bread. So, there are many different types of bread, but the most commonly eaten ones are : Lavash, Sangak, Barbari and of course Taftoon.

If you have ever traveled to Iran, tell us about the types of bread you have tried.

Taftoon Bread can be really easy o make, If you have done so, share your experience with us!