Komaj is one of the traditional breads in Iran. Komaj (also referred to as oatcake) is a kind of flat bread that is cooked either like a cracker and biscuit or as cookie. This bread is said to be originally from Scotland which was later brought to Middle East through Britain. In Scotland, this bread is traditionally made in pan like dishes and in oven. This is the same way that this bread is baked is some of the Iranian cities. Komaj first came to Iran from Iraq, about 250 years ago and became favorable among Iranian. Four kinds of Komaj were baked at those times: sugar komaj, plain komaj, Ghalami and Panjereii. Nowadays, komaj is made by different ingredients and is filled with: date, cinnamon, turmeric, cardamom and rose water. komaj is also baked simple and without filling. Komaj is originally baked in Hamadan, but it is also baked in other big cities of Iran like Tabriz, Mashhad and Rasht. That's why it is really popular among Iranians. The recipe is simple and is easy to bake. Let’s see how: