Persian breads in Iran
Barbari bread is a type of Iranian flatbread. It is one of the thickest flat breads. It s very popular in Iran. The bread is usually between 70cm to 80cm long, and 25cm to 30cm wide. It is the most common style baked in Iran.
Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking.
Sangak is a plain, triangular Iranian flatbread. The bread is baked on a bed of small river stones in an oven. It has a marvelous spongy texture.
Nan Taftoon or Taftan bread is a popular Iranian bread. It is low in saturated fat and has no cholesterol. Taftoon contains high amounts of selenium and thiamine or vitamin B1.
There are four major Iranian flat breads:
• Nan-e barbari: thick and oval- shaped.
• Nan-e lavash: thin, crispy and round or oval, and is also the oldest known bread in the Middle East and Central Asia.
• Nan-e sangak: Triangle- shaped bread that is stone-baked.
• Nan-e taftoon: Thin, but thicker than Lavash, soft and round.