Taftoon bread Recipe | Persian Wholemeal Flat Bread in 2 hrs

Taftoon bread is one of the most widely used types of bread in Iran. It is one of the traditional breads in the flatbread category; for more information, you can be with us in Cookery Magazine.

The history of Tufton bread goes back to ancient times.

Bread, the most basic and necessary product in households’ consumption basket, has a lot of variety, including the bread that Iranians consume Tufton more.

Ingredients for making Taftoon bread

Flour	3 cups
Water	About a glass
Instant yeast powder	1 tablespoon
lukewarm water	⅓ a cup
liquid oil	4 tablespoons
Sugar	1 tablespoon
Salt	1 teaspoon

Recipe for making Taftoon bread

The first step

First, pour the instant yeast powder along with ⅓ a cup of lukewarm water and sugar into a suitable container and mix well.

Then we put the lid on the container and put it in a warm place for 10 minutes until it bubbles and the process takes place.

The second step

Next, we sift the flour and pour it into a suitable bowl along with liquid oil and salt. 

Now add water little by little and mix with a spoon until the dough comes together. Note that the amount of water depends on your flour.

The third step

Some flours absorb more water, and some flours need less water; that’s why we add water little by little so that the dough doesn’t loosen too much. After the dough comes together, it should be a little sticky.

The fourth step

After gathering the dough, knead it by hand for 10 minutes. The dough should be slightly sticky at the end of the kneading. 

Now, we grease a suitable container that is twice the size of the dough and make a big round circle out of the dough.

The fifth step

Then, put it in a bowl. We put a towel on the container containing the dough. Now, we put the container containing the dough in a warm place for 1 or one and a half hours so that it rests and the volume of the dough doubles.

The sixth step

Next, after resting the dough on the work surface, we knead it a little so that it is aerated and the puff decreases completely.

Now we divide the dough into 60-gram parts, then cover them with a clean cloth and let them rest for 10 minutes.

The seventh step

Next, we heat a large non-stick pan to heat it well.

Now, we roll the limes into a round shape with a rolling pin and make patterns on the dough with our hands.

The eighth step

Then we put it in a hot pan until it bubbles and cooks. If you wish, sprinkle some sesame or Nigella sativas on the bread.

After the breads are baked, we put them in nylon or cloth so they don’t dry out.

How to prepare Taftoon bread in the oven

The recipe for preparing Tufton bread in the oven until the sixth step is the same as the recipe above, and only before using the oven, turn it on for 15 minutes at 200 degrees.

Put the dough that you have spread in the oven tray and press the parts of the dough with your fingers.

Make holes in the dough with a fork so that the air escapes from those holes and large bubbles do not form on the bread.

Then place the tray in the middle of the oven and it takes about 10 minutes to cook each bread, and you can get when the bread changes its color.

After baking each bread, place it in a clean cloth so that it does not dry, and then repeat the same step for the rest of the dough.

Golden tips for having the best Taftoon

• After the dough is kneaded, it should be slightly sticky.
• You can also use this dough to prepare a variety of food, such as pizza.
• If the dough is spread thinner in the oven or pan, your bread will be crispier and tastier.
• If you use this dough for other purposes other than Taftoon bread, the amount of oil you add to the dough should be 3 times.

• Some flours absorb more water, and some flours need less water, so add water little by little so that the dough does not loosen too much.
• A very important tip to make the bread tasty and pleasant is to use dried aromatic vegetables like dill, fenugreek, and coriander on the bread.
• Making homemade taftoon on saj frying pan is one of the traditional methods of preparing taftoon bread, which is used in most villages.

Having a journey in the history of Taftoon bread

This bread has been cooked in Iranian homes since ancient times, and Tufton bread was considered a homely and rural bread.

Later, when the villages expanded, this domestic production from home and village entered the market and the city and acquired an urban aspect.

After Naan Taftoon is shaped, it is baked on a hot surface in its own way. In the past, Tufton bread was cooked without salt and was used as diet bread for patients with high blood pressure.

Tufton bread is bread cooked in different ways and in different shapes (in terms of appearance). If this bread is cooked properly, it becomes very tasty and aromatic.

This bread is one of the traditional breads. Tafton or “Taftan” and “Teftan” is a round or oval bread whose dough is opened with a “roller” and stretched on a surface and stuck to the wall of the oven and baked. 

This bread is relatively thin, so the inner texture and the mold are somewhat stuck together and cannot be separated.

In the history of taftoon bread, it is stated that taftoon bread with some wheat bran in its flour is one of the 4 main types of Iranian bread, along with Sangak, Barbari, and Lavash bread. 

It is said that its name, “Taftan,” has been changed to “Taftoon” in the Tehrani dialect. After Sangak, this bread is one of Tehran’s most pleasant and high-quality breads. 

Taftan or Taftoon in “Anandraj” and “Nezam” dictionary means that it is heated by the sun or fire, and a part of the bread is called Paratha in Hindi.

Also, Taftoon, a thick bread stuck to the oven wall, should be cooked more and heated more in the oven because it is thick. 

Tafton cooking tools and equipment have been left in an old village with minor differences. Currently, urban bakers use more or less the same tools and devices used by rural bakers.

Also, in the Nezam Dictionary, Taftoon bread has the following meaning: it is a thick bread baked on the wall of the Punjabi tandoor (a traditional oven). 

In front of Sangak bread, baked on hot sand on the oven floor (pebbles). Noon Taftoon should be toasted in the oven because it is thick, and toasting means heating.

Tuftoon bread is the main bread consumed in Khuzestan and Isfahan regions. This bread is produced in some Arab countries, such as Kuwait, under the name of tandoori bread.

In the history of Tufton bread, we see that this type of bread is baked almost in most cities and villages of Iran and is called by different names according to the dialect of the people of each region.

Characteristics of Noon Taftoon

Tufton bread, which is considered one of the traditional flatbreads, is round in appearance and has a diameter of approximately 40 cm and a thickness of 3-4 mm.

This bread is almost thin, so the inner texture and the crust are somewhat stuck together and cannot be separated.

This bread flour has lower bran than Sangak bread flour, and 100 grams of it contains 283 kilocalories of energy.

This bread is cooked in direct heat in two ways: oven and machine, and in small and large sizes.  This bread will have a pleasant smell and good taste if the cooking principles are followed.

One of the signs of high-quality Taftoon bread is that it does not stick, becomes a mass of dough in the mouth, and has many depressions and an even surface.

Conclusion for Taftoon bread

Thank you for being with us with this delicious and popular Persian bread. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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