Making Iranian Bread in Manoush Cuisine

About Iranian Bread

Bread is called نان (nān) in Persian, which has been borrowed as Naan in English.

There are 4 major Iranian flat breads:

Nan-e barbari	thick and oval-shaped, also known as Tabrizi Bread or Nan-e Tabrizi, for its origins in and links to the city of Tabriz.
Nan-e lavash	thin, flaky and round or oval, and is also the oldest known bread in the Middle East and Caucasus.
Nan-e sangak	Triangle-shaped bread that is stone-baked.
Nan-e taftoon	Thin, but thicker than lavash, soft and round.

And 9 leavened Iranian breads:

Nan-e Shirmal	Made like barbari, except with milk instead of water, in addition to a bit of sugar, and is eaten during breakfast or with tea.
Nan-e Gandhi	Sweet bread made like taftoon, and is eaten during breakfast or with tea.
Nan-e gisu	a sweet Armenian bread, and also is eaten in the morning or with tea later in the day.
Nan-e dushabi	bread made with grape syrup
Nan-e tiri	like lavash
Nan-e tokhme-ru	breads with sweet-smelling seeds on them
Nan-e khoshke-shirin	sweet brittle bread baked in gentle heat
Nan-e khoshke-tanur	brittle bread baked in gentle heat
Nan-e kopoli	any kind of thick bread

Second only to rice is the production and use of wheat. There are said to be more than forty types of wheat breads from very dark to very light. From crisp to limp, and at least one type of flat bread will be a part of every meal.

Nan-e lavash is an example of the thin crisp bread with good keeping qualities, while nan-e sangak is a fresh yeast bread, baked on hot stones and eaten while still warm.

Making Iranian Bread in Manoush Cuisine

About Iranian Bread

There are 4 major Iranian flat breads:

And 9 leavened Iranian breads:

Also check:

History of Iranian food

History of Chelo Kabab

Iranian Wedding Planning

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