(Persia Digest) – Iran has always enjoyed a melting pot of cultures over the course of its ancient history and civilization. This is evident in various areas such as its variety of dialects, clothing, lifestyles, and of course foods. Every region in Iran has its own traditional cuisine which we have previously introduced. In this article, we would like to introduce Iranian breads. It goes without saying that various parts of Iran also have their own variety of breads which will not all fit into one article. But we will introduce some of the more popular flatbreads across Iran.

Barbari bread

This is very popular in Iran and is eaten with cheese for breakfast. It is slightly thicker and tougher that other breads with a thickness of one to two centimeters. Its dough is left to rise first. It has an elongated, elliptical shape and is salty.

Sangak bread

This is by far Iran’ most popular flatbread. It is said to have been baked in Iran from Sassanid times (224-651 CE). It is a type of brown bread with a thickness of only nine millimeters and its dough is left to rise first. Apart from its delicious taste, it also tops quality among all breads. It is baked in traditional ovens over hot pebbles. In olden times, this was consumed by the upper classes, and the military in particular. It is eaten at breakfast time, or accompanies meals such as kebabs and the traditional abgousht stew. This traditional Iranian bread has succeeded in breaking boundaries and is currently baked and used for sandwiches in Italian restaurants. The Italians also call is Piadina.

Taftun bread

This is a round flatbread five millimeters thick and is by far easier to bake than other types of bread.

Lavash bread

This is a white, paper thin flatbread two millimeters thick. It is the thinnest bread found in Iran and can be served with all meals. It is very soft and easy to eat.

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