Iran Press/ Iran news: Iran is an ancient country, and it is not surprising that baking bread has a long history in this land. As the most vital part of Iranian meals, bread has been inseparable from Persian life and culture. Iranian culture regard bread as something bounteous and bread in Iran is a venerable blessing.
Traditional baking methods still in practice
Bread Baking History in Iran
Bread is the most significant wheat-based foodstuff produced throughout the world, and it is also the most popular product that is consumed in Iran. Bread in Persian is called Naan [nân]. Persian naan has been mentioned in the Sassanid inscriptions of the 3rd century, proving that Iranian bread was baked since the early days.
Related article: Saffron; what Iran is known for
Some Iranian bread, such as Lavash, is originally Iran bread; however, some other Iranian bread types, including Barbari, have been brought to Iran by the neighboring countries. It is worth mentioning that one of the oldest bakeries of Tehran, dating back to the Qajar period (19th century), is located in Luti Saleh Passage, near Tehran Grand Bazaar.
Types of Bread in Iran
Varieties of bread in Iran are high, and it is used with almost every Persian dish. Many types of Iranian bread have many advocates all around the world. Due to the wide variety of products and people’s tastes, different types of Iranian bread may be baked throughout the country.
Sangak bread is baked in a special oven
Sangak Bread
Sangak or stone-based bread is the most popular Iranian traditional bread which is baked in special stoves. It is an Iranian flatbread baked on a bed of river stones in steeped-down stoves covered with these little particles of stone. The dough is flattened on the surface of the stove filled with these stones a special flattening appliance called row and then the heat inside the stove bakes the bread in there.
Sangak bread is hugely popular in Iran
Taftoon Bread
Taftoon is an Iranian pita-like flatbread that is usually round or oval in shape and is offered in bakeries. In Khorasan province, this bread is prepared in stoves dug into the ground. For this reason, this particular type of bread is also called Mashhadian bread due to its place of origin.
Taftan or Taftoon bread is soft and crisp
Barbari Bread
Barbari bread is one the bread types that are quite popular in the Azari-dwelling regions of Iran, yet, it is baked and presented almost in any city and province of the country. Its shape is like that of a long square with curved corners. Its dough, too, is placed into the stove with special appliances to be baked. On occasions, they sparkle some sesame all over its surface.
Barbari is very popular for breakfast
Lavash Bread
Lavash Bread or Nan-e Lavash in the Persian language is a kind of flatbread that is very thin compared to other Persian bread types. It is the most common and popular bread in Iran and its neighboring countries, such as Azerbaijan, Armenia, Turkey, etc.
Interestingly, in 2014 Lavash Bread was listed as the Intangible Cultural Heritage of UNESCO of Armenia. In 2016, the countries of Iran, Azerbaijan, Turkey, Kazakhstan, and Kyrgyzstan were also added to the representatives’ list.
Lavash bread is used for scorched rice
Sheermal Bread
Sheermal bread, Shirmal bread, or Naan Sheermal is a traditional saffron-flavored Iranian bread. The Persian word “sheer” means milk, and the name “Sheermal” indicates that they knead its dough with milk instead of water. Sheermal gets its pleasant aroma from Saffron, Rosewater, and cardamom essence. Moreover, this Persian bread is moderately sweet and resembles Danish pastry. Interestingly, Sheermal is also popular in India, Pakistan, and Mongolia.
Sheermal bread has a fluffy texture
Bread is considered a divine endowment and has got a very high status in the Iranian culinary culture. Thus, a bakery, too, is considered one of the most important urban elements in this country. In each neighborhood of any city or village in Iran.
The value of Persian Bread for Iranians is more than nostalgia. Persian Bread is the main item on every Iranian table. Different types of it are simple, elegant, and delicious.
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