Bread
Taftoon
تافتون
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Eaten across Iran
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 500 g
- flour barley gluten 180 g
- water 500 mL
- salt 8 g
- depending on the type 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Short dough rest before shaping
Method
Mix flour, water, salt, and optional yeast; knead until smooth.
Rest the dough and divide into portions.
Roll into round flatbreads and dock the surface with fingertips or a bread stamp.
Bake against the wall of a hot tandoor until cooked and spotted with brown.
Cool briefly before serving.
Cook's notes
Dock or stamp the surface before baking so the bread does not balloon excessively. High tandoor heat creates toasted spots without drying the interior.
Background
This bread belongs to Iran's broad bread-making culture. Flour type, thickness, oven or saj technique, and storage methods vary by region, while bread remains central to the Iranian table.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0286 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods