Among the Iranian nation, bread is recognized as ‘barakat’ meaning God’s blessing. Iranians treat bread with respect due to its holy place in their ancient culture.
The traditional Persian cuisine is interwoven with a wide variety of breads since it is considered as the main food of the Iranian people and its consumption in the daily diet is very common.
In addition to countless kinds of flatbread that are baked throughout the country, numerous types of bread are produced by the ethnic groups. Sangak, barbari, taftoon, and lavash are the most popular kinds of bread, which are prepared in different composition, shape, size, texture, color, and flavor.
Here are some of the most popular flatbreads ubiquitous in every corner of the country, and even beyond:
Sangak, a thin and flatbread, is one of the most common and popular breeds in the country. It is considered as one of the national breads of Iranian cuisine. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds.
Barbari is wheat-based and leavened flatbread. It is usually formed into a long oval shape that is traditionally brushed with rooms, a flour glaze which gives it a light golden crust but keeps it light and airy on the inside.
Taftun or taftoon is a Persian word that is derived from “tafan”, meaning “heating”, “burning”, or “kindling.” The flatbread is almost always prepared with whole wheat flour, milk, eggs, and yogurt.
The bread is mostly eaten with kebabs, but it can be consumed with virtually anything on the side, such as cottage cheese, tomatoes, and bell peppers.
Lavash is a soft and thin flatbread that is prepared in a clay oven, rotary oven, baking machine, or tandoor. It is one of the most widespread types of bread in Iran.
There is a tremendous variety in flavor and texture of this bread in Iranian cuisine.
Shirmal is a traditional Iranian flatbread made with maida flour, milk, saffron, and yeast. It is characterized by its strong saffron flavor and yellow color. The bread is traditionally baked in a tandoor oven and served warm, preferably with soups or meat dishes such as kebabs and curries.