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 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.
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 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.