Discover the Rich Tradition of Persian Breads and Their Unique Stories

Iranian breads have been an essential part of Persian culture for centuries. Whether it’s served at breakfast or accompanying a rich stew at dinner, the bread in Iran is more than just a side dish—it’s a tradition steeped in history, passed down through generations.

Sangak: Bread Baked on Stones

One of the most iconic Iranian breads is Sangak, a long, flat bread baked on a bed of hot pebbles, which gives it its distinct texture and flavor. Traditionally, this bread was baked in communal ovens, with the stones helping to create a crispy, uneven surface. The chewy inside and the golden, crispy crust make it perfect for serving with fresh herbs, feta cheese, and walnuts. Sangak is often eaten warm and pairs well with traditional Iranian dishes like stews (khoresht) and soups.

Barbari: Golden and Crispy

Barbari, known for its elongated shape and golden crust, is another staple in Iranian households. Its signature ridges are created by pulling fingers across the dough before baking. The bread is brushed with a glaze called “roomal,” made from flour, baking soda, and water, giving it a shiny finish. Barbari is slightly thicker than other flatbreads, making it ideal for hearty sandwiches or simply served with butter and jam at breakfast.

Taftoon: Soft and Versatile

Taftoon is a lighter, round flatbread, often baked in traditional clay ovens. It has a soft texture and is typically made with a mix of white and whole wheat flour. Its mild flavor and light, airy texture make it versatile enough to be paired with a variety of dishes, from kababs to yogurt dips. Taftoon is also a favorite for rolling into wraps or eating with dips like hummus and babaganoush.