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Iranian Bread

There are four 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-Barbari
Nan-e-Barbari

Nan-e lavash: Thin, flaky and round or oval, and is also the oldest known bread in the Middle East and Caucasus.

Nan-e-Lavash
Nan-e-Lavash

Nan-e sangak: Triangle-shaped bread that is stone-baked.

Nan-e-Sangak
Nan-e-Sangak

Nan-e taftoon: Thin, but thicker than lavash, soft and round.

Nan-e-Taftoon
Nan-e-Taftoon

Other breads include:

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-Shirmal
Nan-e-Shirmal

Nan-e Gandhi: Sweet bread made like taftoon, and is eaten during breakfast or with tea.

Nan-e-Gandhi
Nan-e-Gandhi

Nan-e gisu: A sweet Armenian bread, and also is eaten in the morning or with tea later in the day.

 Nan-e Gisu
Nan-e Gisu

Nan-e dushabi: Bread made with grape syrup

 Nan-e-Dushabi
Nan-e-Dushabi

Nan-e tiri: Like lavash

 Nan-e-Tiri
Nan-e-Tiri

Nan-e tokhme-ru: Breads with sweet-smelling seeds on them

 Nan-e-Tokhme-ru
Nan-e-Tokhme-ru

Nan-e khoshke-shirin: Sweet brittle bread baked in gentle heat.

 Nan-e-Khoshke-Shirin
Nan-e-Khoshke-Shirin

Nan-e Khoshke-Tanur: Brittle bread baked in gentle heat.

 Nan-e-Khoshke-Tanur
Nan-e-Khoshke-Tanur

Nan-e kopoli: Any kind of thick bread.

Nan-e-Kopoli
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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.


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