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Bread is called نان (nān) in Persian, which has been borrowed as Naan in English. There are four major Iranian flatbreads:

Barbari

Thick and oval-shaped, according to Dehkhoda Encyclopedic Dictionary of Persian Language, this bread was baked by the Barbar people and was brought to Tehran, becoming popular during the Qajar period. This type of bread is perhaps the most common style baked in Iran.

Lavash

Thin, flaky and round or oval, and is also the oldest known bread in the Middle East and Caucasus.

Sangak

Sangak is a plain, rectangular, blanket-like Persian flatbread. ‘Sang’ in Persian means stone or pebble and ‘sangak’ means little stone. This bread is traditionally baked on river stones (hence the name), and is occasionally topped with sesame seeds.

Taftoon

Thin, but thicker than lavash, soft and round.

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3 Responses to Iranian Flatbreads

  1. نلی says:

    سلام ایران خانم اسامی که ذکر فرمودین نان محلی شهرستان سیرجان در استان کرمان می باش

  2. A friend was reminiscing about her experiences living and teaching in Iran, and eating the wonderful breads. She has written a post for my blog about wheat, and I have used the photos from this post of yours (with proper credits). I will post it here when it’s been published. Thank you for your most interesting photos and text! Teri White Carns

  3. ایران says:

    نان کپو هم یک نان روستایی است که زیر آتش پخته میشود
    نان تو تاوه ای نیز از همین نان های روستایی است .
    نان تیری که به نازکی کاغذ پوستی است از جمله همین نانهاست.
    نان تنوری نانی است که به دیواره تنور زده میشودو قطر زادی دارد.
    نان خشکه هم که باسبزی های معطرپخته میشود .اگرمایل بودید بیشتر توضیح خواهم داد.
    نان کماچ وای که چقدرخوشمزه است .باروغن حیوانی پخته می شود.
    نان…….

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