Taftan (bread)

Taftan
Alternative names	Taftoon
Type	Bread
Place of origin	Iran
Main ingredients	Flour, saffron, cardamom
Cookbook:Taftan  Taftan

Taftan, taftoon or taftun (Persian: تافتون‎) is a leavened flour bread from Persian cuisine, cuisine of Pakistan and cuisine of Uttar Pradesh,^[1] baked in a clay oven. It is a Persian word.

This bread is made with milk, yoghurt, and eggs.^[1] It often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.

See also

• Shirmal, another Iranian bread similar taftan, often with added fruits and murabba.
• Pita
• Barbari bread
• Lavash, an unleavened Armenian flatbread
• Sangak, an unleavened flatbread found in Iran

References

Bread List of breads Types Brown bread White bread Whole wheat Flatbread Multigrain bread Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened Ingredients Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage History of bread List articles American breads Brand name breads British breads Indian breads Pakistani breads Quick breads Sweet breads Recipes on WikiBooks Category:Breads The Food Portal

Cuisine of Iran Ingredients Vegetables Beans Bell pepper cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Split pea Spinach Tomato Tarkhineh Herbs & Spices Advieh Barberry Black pepper Balgur Chestnut Cinnamon Cumin Garlic Golpar Hazelnut Nut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Reshteh Saffron Walnut Breads & Naans Barbari Dushabi Ghandi Gisu khuske-shirin khuske-e-tanour Lavash Sangak Shirmal Taftan Tiri Appetizers & Salads Mast-o-Khiar Mazeh (main article) Dolma Yogurt Cheeses Paneer Lighvan cheese Feta Paneer-e-sefid Soups & Āshes Āsh (main article) Āsh-e-Reshteh Āsh-e-Ānar (Pomegranate) Ash-e-Doogh Ash-e-Shalqam Ash-e-Shole Qalamkar Chorba (main article) Dizi Ash-e-Doogh Dishes Kabab Chelow kabab Jujeh kabab Kabab chenjeh Kabab bakhtiari Kabab barg Kabab koobideh Kabab mahi Kabab torsh Shashlik Polo Albaloo polo Baghali polo Kalam polo Kateh Loobia polo Morasa polo Sabzi polo Shirin polo Tahdig Tah chin Zereshk polo Khoresh Baghala ghatogh Khoresh Bādenjān Khoresh Bādenjān Lapeh Khoresh Bāmieh Khoresh Bāmieh Lapeh Khoresh Beh Khoresh alou Esfenaj Fesenjān Khoresh Havij Khoresh Kadu Khoresh Qārch Ghalieh Mahi Khoresh Gheimeh Khoresh Ghormeh Sabzi Khoresh Kangar Khoresh Karafs Khoresh Lubia-Sabz Khoresh Reevaas Other Abgoosht Kale pache Kashkak Sirabi Isfahan Beryani Haleem Mirza-Qasemi Nargesi Kofta Tabriz köfte Kukus (Kuku sabzi (fresh-herb), Kuku sibzamini (potato)) Ashpal Falafel Port sausage Samosa Tarhana Hors d'oeuvre Torshi Shirazi salad Salad shoor labne Delal sauce Mahyawa Sweets & Desserts Baklava Bamiyeh Cookie Faloodeh Gaz Gosh-e Fil Halva Sarshir Koloocheh and Masgati Murabba Noghl Pashmak Poolaki Qottab Saffron ice cream Samanu Shekarpareh Shirini Yazdi Sohān Sohan Asali Tabrizi Lovuz Zoolbia Beverages Aragh Sagi Doogh Sharbat Turkish coffee Kefir Instruments Jezve Mangal Oklava Taveh/Sac Samovar Tanoor Related cuisines Afghan Caucasian Armenian Azerbaijani Georgian Iraqi Kurdish Levantine Middle Eastern Tajik Turkish / Ottoman Uzbek Iran portal