Taftan (bread)

Taftan is a type of leavened bread that is a staple in Persian cuisine. It is traditionally baked in a clay oven, also known as a tandoor, and is often served with meals in Iran, Pakistan, and India.

History

The origins of Taftan are believed to date back to the Persian Empire, where it was a common staple in the diet of the people. The bread was traditionally baked in a tandoor, a type of clay oven that was common in the region. The name "Taftan" is derived from the Persian language, and it is believed to mean "heated" or "burned".

Preparation

Taftan is made from a dough of wheat flour, water, yeast, and salt. The dough is allowed to rise for a few hours before it is shaped into round, flat loaves. The loaves are then baked in a tandoor until they are golden brown. Some variations of Taftan may also include ingredients such as milk, yogurt, or eggs to enrich the dough.

Serving

Taftan is typically served warm and is often used as a utensil to scoop up other foods, such as curry or stew. It can also be served with butter, jam, or honey as a simple breakfast or snack. In Iran, Taftan is often served with meals during the holy month of Ramadan.

Cultural Significance

In addition to its role as a staple food, Taftan also holds cultural significance in many regions. In Iran, for example, the bread is often used in traditional ceremonies and celebrations. It is also a common offering at religious events and is often given as a gift during the Persian New Year, or Nowruz.

See Also

• Naan
• Roti
• Pita
• Baguette