Persian Bread History
Persian bread has a long history, going back thousands of years. It all started with the Assyrians, who grew wheat and barley and made bread. Iranians have been enjoying wheat bread as their main food for ages. Evidence from Silk Hill, dating back around 3000 to 3200 years before now, shows that Iranians were baking bread using special ovens. Places like Jiroft and Kerman were known for growing wheat, and Iranians there came up with different ways to bake bread, using different types of ovens.
Iranian bread comes in many varieties, made from grains like wheat, barley, and rice. Each type of flour is mixed and baked in unique ways, showing the skill and tradition passed down through generations. Iranian bread tells a story of Iran’s history and culture, from ancient times to today
Persian Bread in Farsi
In Farsi, Persian bread is called “Nan,” and it comes in many types, like Sangak, Barbari, Lavash, and Taftoon. You can find these breads in bakeries all over Iran, and they’re a big part of Iranian food. Each kind of bread has its own special taste and style, showing off Iran’s diverse culinary heritage.
Persian Bread Oven
In the heart of Iranian bakeries lies a special treasure: the traditional Persian bread oven, or “Tanour” or “Tanoor.” Shaped like a big cylinder and usually made of clay or bricks, it’s like a cozy time machine to ancient baking days. What makes it really cool is the sloping shelf covered with stone where bakers gently place the dough to bake. This clever setup adds a unique taste and texture to the bread that you won’t find anywhere else.
To keep the fire burning, bakers use different things like wood or oil. But it’s not just about what fuels the fire—it’s about the stories passed down from generation to generation. As bakers skillfully handle the dough, they’re not just making bread; they’re sharing tales of family and tradition. In every delicious bite, the Tanour whispers stories of the past, inviting everyone to enjoy the magic of Persian cuisine.
Persian Bread Ingredients
At the core of Persian bread lies a mix of essential ingredients that give it its special flavor and texture. Water, oil, salt, and yeast dough form the base for many Iranian bread recipes. But what makes Persian bread stand out are the different kinds of flour used. Whether it’s hearty wheat, earthy barley, or refined white flour, each brings its own unique touch, creating a wonderful blend of flavors that dance in your mouth.
Digging deeper into Persian bread, you’ll find a variety of added flavors and decorations. Some types are sprinkled with sesame seeds, giving them a nice crunch and nutty smell. Others use black seeds or dried herbs like thyme or oregano to add a bold or fragrant taste. And if you’re craving something sweet, a bit of sugar can turn Iranian sweet bread into a delightful treat. Every bite of Persian bread tells a story of tradition and skill, inviting you to enjoy the rich flavors woven into its very essence.
Persian Bread Types
Sangak Bread
The fascinating world of Sangak Bread, with its unique flavor and baking technique, steals the show. The name “Sangak” comes from Farsi, meaning “little rocks” or “pebbles,” which perfectly describes the bread’s distinctiveness. Imagine dough carefully placed on hot pebbles, creating a charmingly uneven surface with cute little dents.
Visit a traditional Farsi bakery, called a Noonvaie, and you’ll witness the magic of Sangak firsthand. This bread isn’t just big; it’s huge, stretching about 3 feet long and 1 foot wide. But what’s even more interesting is what happens after baking. Persian bread Sangak is gently folded to make it easier to carry home for those eagerly awaiting its arrival. And here’s a fun fact: you might spot tiny pebbles stuck to the bread, reminding us of its rustic charm and the skilled hands behind its creation.
Barbari Bread
Picture a slice of Iran’s culinary history, and you’ll likely find Barbari Bread at its center. This flatbread, known as nan-e barbari, has its origins with the Barbars, a group from northeastern Iran who brought it to Tehran ages ago. Shaped into a long oval and brushed with a special flour glaze called roomal, Barbari Bread gets its signature airy texture inside and that lovely golden crust outside. It’s often sprinkled with poppy, nigella, or sesame seeds before baking in traditional tandoor ovens, filling the air with irresistible aroma.
Barbari isn’t just any bread; it’s the thickest among Persian flatbreads, measuring about 70 centimeters long and 20 to 25 centimeters wide. While it might not be the best choice for dieters or those with tummy troubles, Barbari shines brightest at breakfast. Slathered with butter, adorned with jam, or drizzled with honey, a warm slice of Barbari brings a taste of tradition and a glimpse into Iran’s culinary heritage to the morning table.
Lavash Bread
Lavash bread, the original flatbread that’s loved worldwide, has its roots in Persia. In Persian bakeries, you’ll find Lavash in long oval shapes, baked in clay ovens called tanoors. But at home, it’s easy to make smaller, round versions on a regular pan.
Eating Persian bread Lavash is a blend of tradition and modern flair. While some stick to the traditional way of enjoying it fresh from the tanoor, others use it in a more contemporary style, sometimes even as a replacement for utensils. In Iran, it’s common to see people eating without knives and forks, using Lavash to scoop up their food. With each bite, Persian bread Lavash brings not just a tasty meal, but a connection to our culinary past and the joy of sharing food together.
Taftoon Bread
Taftoon, a popular bread in Iran, shines bright in Persian cooking. Different from Barbari bread, Taftoon doesn’t use baking soda. It’s made from whole wheat flour, milk, eggs, and yogurt, getting its name from the Persian word for heating or burning.
In old Persian stories, like the Shahnameh, Taftoon gets a mention as one of the earliest breads. Traditionally, it was baked in clay ovens, but now, people use rotary ovens or machines. Some areas add veggies, seeds, or bake it underground, creating special versions like Zanjani or Azeri Taftoon. You can enjoy Taftoon with almost anything, from cottage cheese to yummy kebabs wrapped in Taftoon or lavash, making it a must-try on an Iran food adventure.
