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Iranian Bread

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July 9, 2016 / Persian / By
Rachael

 One of the highlights of any meal in Iran is the bread. Baked fresh, it is simply delicious but there are several different types. bread is traditionally cooked in a clay oven and is the perfect accompaniment to a picnic or salad.

Barbari Bread

Barbari bread is a traditional flatbread baked in an oven and is flavoured with cumin seeds. This gives it a distinctive flavour and it is delicious when warm and served with a salad or hummus. The name means "our fathers" and this bread has been made for thousands of years in Iran. Even today it is Iran's most popular bread.

Lavaash

This thin crispy bread has been made across the Middle East for centuries. It is baked in a clay oven and left to dry. Incredibly, it can be stored for up to a year. You simply rehydrate the bread with a splash of water and they are good to go. This bread is great for picnics and I've seen locals pick up a slice of tangy goats cheese with a handful of herbs and stick it in the lavaash which is then wrapped round the food as a sandwich.

Taftoon

Taftoon is a small round bread used for main courses and are also great for stuffing with falafel and salad. It is made with milk, eggs and yoghurt. Sometimes it is flavoured with saffron. The Iranians love picnics and these are ideal as an accompaniment to the meal.

Sangak

Sangak bread is a wholewheat style flatbread. It is cooked on river stones in an oven. This bread was traditionally cooked by the Persian army who carried pebbles with them to bake whilst on the move. Today this is superb for picnics and is really delicious. It is also used as an accompaniment to lamb kebabs.

Bread is an everyday item in Iran but look closer and you'll learn a little more about the history and culture associated with food.

 


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