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Taftan or taftoon () is a leavened flour bread from
Iran Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the nort ...
, introduced to
Kuwait Kuwait, officially the State of Kuwait, is a country in West Asia and the geopolitical region known as the Middle East. It is situated in the northern edge of the Arabian Peninsula at the head of the Persian Gulf, bordering Iraq to Iraq–Kuwait ...
i and
South Asian South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...
cuisines. It is made with refined flour, milk, yoghurt, and eggs and baked in a clay oven. It is sometimes flavoured with
saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...
and a small amount of
cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genus (biology), genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indon ...
powder, and may be decorated with seeds such as
poppy seed Poppy seed is an oilseed obtained from the poppy plant (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, ...
s.


See also

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Barbari bread Barbari bread () is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels ...
*
Lavash Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'' or ''tanoor'') or on a '' sajj'', and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is one ...
, an unleavened flatbread *
Pita Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant ...
*
Samoon Samoon () is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, ...
*
Sangak ''Sangak'' (, , ) or ''nân-e sangak'' () is a triangular Iranian whole wheat leavened flatbread. History In Persian means "pebble". The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bre ...
, a leavened flatbread found in Iran *
Sheermal Sheermal ( Persian/Urdu: , ,:, also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر ( translit. sheer, Sanskrit Kshir) meaning milk, ...
, similar to taftan, often with added fruits and
murabba Murabba (from ) is a sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East. It is generally prepared with fruits, sugar, and spices. A similar dish to murabba ( spoon sweets) is al ...


References

Iranian breads Iranian cuisine Kuwaiti cuisine Afghan cuisine Pakistani breads Flatbreads {{Pakistan-cuisine-stub